Berry-topped Cupcakes

Description

This great-tasting dessert, made with better-for-you products, can fit into a healthful eating plan.

• Contributed by Jenn B aka Mom2Sam and Tiny Healthy Recipes for Diabetic Friends Y-Group
• Prep Time: 10 minutes | Total Time: 1 hour minutes
• Makes: 2 doz. or 24 servings, one cupcake each

Ingredients

• 1 pkg. (2-layer size) white cake mix
• 1 cup fat-free milk
• 1 pkg. (4-serving size) Jell-O vanilla flavor fat-free sugar-free instant reduced calorie pudding and pie filling
• 1 tub (8 oz.) Cool Whip Lite whipped topping, thawed
• 24 small strawberries, stems removed, each cut into 5 slices (or substitute 5 raspberries for each of the sliced strawberries)
• ½ cup blueberries

Procedures

1. Prepare cake batter as directed on package for reduced fat cupcakes.
2. Spoon evenly into 24 paper-lined medium muffin cups.
3. Bake as directed on package.
4. Cool 10 minutes; remove from pans to wire racks.
5. Cool completely.
6. Pour milk into large bowl.
7. Add dry pudding mix.
8. Beat with wire whisk 2 minutes or until well blended.
9. Gently stir in whipped topping.
10. Spread tops of cupcakes with pudding mixture.
11. Arrange 5 of the strawberry slices on top of each cupcake to resemble a star.
12. Fill centers of stars with blueberries.
13. Store in refrigerator.

Nutritional information

Per serving:

• Calories 130 | Total fat 3.5g | Saturated fat 1.5g | Cholesterol 0mg | Sodium 210mg | Carbohydrate 23g
• Diabetic exchanges: 1½ starch, ½ fat