Ingredients:
1 (10-inch) prepared Angel Food cake
1 pkg (1.4 oz) sugar-free, instant vanilla pudding mix
1-1/2 cups 2% milk
1 cup light sour cream
1 can (21-ounces) light cherry pie filling
Note: Some diabetic recipes may incorporate small amounts of refined sugar per serving. In 1994, the American Diabetes Association Committee On Nutrition issued dietary guidelines that allows people with diabetes to consume sugar in moderation as part of a balanced daily meal plan. Recipes with refined sugar may not be suitable for all people with diabetes. Check with your physician and/or registered dietitian or nutritionist on how to incorporate these diabetic recipes into your daily meal plan.
Instructions:
Tear the Angel Food cake into bite size pieces. Press into an 11x7-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time. Makes 12 Servings.
Nutritional Information:
Nutritional Information (per serving): 184 Cal; 3 g Total Fat; 36 g Carb; 9 mg Cholesterol; 319 mg Sodium; 4 g Protein.
Dietary Exchanges: 1-1/2 Bread, 1 Fruit; 1/2 Fat.
