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.