Difference between revisions of "Berry-topped Cupcakes"

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* Prep Time: 10 minutes | Total Time: 1 hour minutes
 
* Prep Time: 10 minutes | Total Time: 1 hour minutes
 
* Makes: 2 doz. or 24 servings, one cupcake each
 
* Makes: 2 doz. or 24 servings, one cupcake each
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== Ingredients ==
 
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* 1 pkg. (2-layer size) [[white cake mix]]
 
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* 1 cup [[non-fat milk|fat-free milk]]
 
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* 1 pkg. (4-serving size) [[instant pudding|Jell-O vanilla flavor fat-free sugar-free instant reduced calorie pudding and pie filling]]
 
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* 1 tub (8 oz.) [[Cool Whip]] Lite whipped topping, thawed
 
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* 24 small [[strawberries]], stems removed, each cut into 5 slices (or substitute 5 raspberries for each of the sliced strawberries)
 
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* ½ cup [[blueberries]]
 
  
 
== Procedures ==
 
== Procedures ==

Revision as of 00:36, 21 August 2012

Description

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

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

References

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