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.

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

Allowance: Makes 24 servings, 1 cupcake each
Count each serving as ½ carbohydrate and ½ fruit.

Adapted from a Kraft recipe