Angelic Strawberry Dessert
Recipe from Midwest Living
1-1/2 cups fat-free milk
1 4-serving-size package sugar-free instant vanilla pudding mix
1 teaspoon vanilla
1 cup fat-free dairy sour cream
1/2 of an 8-ounce container reduced-calorie frozen whipped dessert topping, thawed
1 teaspoon finely shredded orange peel
7 cups 1-inch angel food cake cubes (about 1/2 of an 8-inch purchased cake)
3 cups sliced strawberries
1 cup sliced strawberries
1. In a large mixing bowl, combine milk, dry pudding mix, and vanilla. Beat with an electric mixer on low speed until just combined. Beat on medium speed for about 2 minutes more or until well mixed.
2. Fold in the sour cream, dessert topping, and orange peel.
3. In a 2-qt. square baking dish or 8 individual dessert dishes, layer half the cake cubes, half the 3 cups strawberries and half the pudding mixture. Repeat layers. Cover and chill the dessert for at least 4 hours or overnight.
4. Just before serving, top with the remaining strawberries. Makes 8 servings.
Per serving: Calories 210, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 251 mg, Carbohydrate 41 g, Fiber 1 g, Protein 6 g. Percent Daily Values are based on a 2,000 calorie diet