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Pineapple Barley Mousse


2 cups (500 mL) pot or pearl barley
7 cups (1.75 L) water
1 (102 g) pkg instant vanilla pudding mix
2 cups (500 mL) milk
1 (250 g) pkg cream cheese, softened
1 (398 mL) can crushed pineapple
1 ½ cups (375 mL) whipping cream
2 tbsp (25 mL) icing sugar
¼ tsp (1 mL) vanilla or rum extract
Banana, kiwifruit, mandarin orange segments, raspberries

In a large saucepan, combine barley and water. Bring to a boil; reduce heat to simmer; cover and cook for 40 minutes; drain and chill. Prepare pudding mix with milk, following package directions. Beat softened cream cheese until smooth. Fold in pudding mix, undrained crushed pineapple and cooked barley. Whip cream, adding icing sugar and vanilla or rum; fold into cream cheese mixture.
Spoon into serving dishes and garnish with fresh fruit.

Makes 12 servings.

Nutrition Information (per serving, excludes fresh fruit):

Calories: 367
Protein: 7 g
Carbohydrate: 44 g
Fibre: 6 g
Sugars: 16 g
Fat: 19 g
Saturated Fat: 11 g
Trans Fat: 0.5 g
Cholesterol: 66 mg
Sodium: 155 mg
Potassium: 250 mg


  1. Linda Rowsick

    Very high in calories, sugars, total fat and saturated fat. I would not recommend this recipe for general population; perhaps oncology patients.

    • GoBarley

      Hi Linda,

      Thank you for your comment.

      This recipe is just one of the endless possibilities for barley. As a versatile and delicious ingredient, barley can be incorporated into many tasty recipes. We have other dessert recipes here too, maybe one of the others will inspire you more.

      Happy baking.

      – Sydney


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