Berry-Topped Cupcakes
- 1 package (2-layer size) white cake mix
- 1 package (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1 cup cold fat-free milk
- 1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
- 24 small fresh strawberries, each cut into 5 slices
- 1/2 cup blueberries
- cake batter and bake as directed on package for cupcakes, following the reduced-fat directions. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries. Keep refrigerated.
- Calories: 130
- Total fat: 5 g
- Saturated fat: 5 g
- Cholesterol: 0 mg
- Sodium: 210 mg
- Carbohydrate: 23 g
- Dietary Fiber: 0 g
- Sugars: 11 g
- Protein: 2 g
- Vitamin A: 0% DV
- Vitamin C: 8% DV
- Calcium: 6% DV
- Iron: 2% DV
white cake, sugar, cold fatfree, sugar, fresh strawberries, blueberries
Taken from www.myrecipes.com/recipe/berry-topped-cupcakes (may not work)