Angel Lush Cupcakes

A light, delicious spring dessert!

Ingredients

1 pkg. (450 g) angel food cake mix
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
1 cup Cool Whip Light Whipped Topping, thawed
12 fresh strawberries, cut in half

Directions

Place your oven rack to its lowest rung. Heat oven to 350ºF.

Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter should fill about ¾ of the cup.) Bake 26 minutes or until tops are light golden brown. Cool in pans 10 minutes; remove to wire racks. Cool completely.

Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.

Top with berries.

Notes

It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.

Makes 24 servings, 1 cupcake each

Count each serving as ½ carbohydrate and ½ fruit.

Adapted from a Kraft recipe