Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pkg. (2-layer size) white cake mix
- 1 cup fat-free milk
- 1 pkg. (4-serving size) Jell-O vanilla flavor fat-free sugar-free instant reduced calorie pudding and pie filling
- 1 tub (8 oz.) Cool Whip Lite whipped topping, thawed
- 24 small strawberries, stems removed, each cut into 5 slices (or substitute 5 raspberries for each of the sliced strawberries)
- ½ cup blueberries
Directions
Prepare cake batter as directed on package for reduced fat cupcakes.
Spoon evenly into 24 paper-lined medium muffin cups.
Bake as directed on package.
Cool 10 min.
; remove from pans to wire racks.
Cool completely.
Pour milk into large bowl.
Add dry pudding mix.
Beat with wire whisk 2 min.
Or until well blended.
Gently stir in whipped topping.
Spread tops of cupcakes with pudding mixture.
Arrange 5 of the strawberry slices on top of each cupcake to resemble a star.
Fill centers of stars with blueberries.
Store in refrigerator.