Lemon-Cherry Custard Cake Recipe
1 angel food cake
1 small package instant lemon pudding mix
1 1/2 cups cold skim milk
1 cup lowfat sour cream
1 (21-ounce) can cherry pie filling
Tear angel food cake into bite size pieces and place in 9x13 pan. In mixing bowl combine pudding mix, milk and sour cream and beat until well mixed and thick, about 2 minutes. Spread pudding mixture over cake. Spoon pie filling on top. Chill until ready to serve. Slice into 12 pieces.
Makes 12 Servings
Serving Size: 1 piece
Nutrients per serving:
Calories: 233
Total fat: less than 1 gram
Saturated fat: 0 grams
Cholesterol: 2 mg
Sodium: 321mg
Carbohydrate: 53 grams
Protein: 5 grams
Dietary fiber: less than 1 gram
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