Low Fat

Lemon-Blueberry Angel Cups


1 box Vanilla Sugar Free Instant Jello Pudding

2 cups Rouses Fat Free Milk

¼ cup Fat Free Sour Cream

1 tablespoon Fresh Lemon Zest

1 tablespoon Freshly Squeezed Lemon Juice

¾ loaf of Angel Food Cake, cut into ½ inch cubes

6 ounces fresh or frozen thawed blueberries


In a medium mixing bowl, mix pudding and Rouses milk as directed, and place in refrigerator for 15 minutes to set.

Once pudding is set, mix in sour cream, lemon juice, and ½ teaspoon of lemon zest.

Line the bottom of a clear cup, clear bowl, or mason jar with ¼ cup of pudding. Layer 6 cubes of angel food cake, and top with 4-6 blueberries. Repeat the layers. Top with a pinch of lemon zest for garnish.

Chill for 2 hours until set, or serve immediately.

Advice from April: To decrease sodium, replace angel food cake with banana slices.

  • Serving: 1/2 cup
  • Calories: 136
  • Fat: 0 grams
  • Protein: 5 grams
  • Carb: 29 grams
  • Sodium: 455 mg.