Diabetic Recipes

Quick Raspberry Pudding

(makes 4 servings)

1 8-ounce (240 g) reduced fat Cool Whip, defrosted
1 4-inch (100 g) slice of store-bought angel food cake
1 cup (123 g) fresh raspberries, rinsed and drained
2 teaspoons (10 ml) grated orange zest
  1. Put the defrosted cool whip in a large bowl. Tear the angel food cake into bite-size pieces and fold into the cool whip.
  2. Carefully fold the raspberries into the cool whip mixture.
  3. Spoon into 4 dessert bowls and garnish the top with some of the grated orange zest.
Per Serving: 222 calories (33% calories from fat), 2 g protein, 8 g total fat (7.1 saturated fat), 32 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 187 mg sodium
Diabetic Exchanges: 2 carbohydrate (2 bread/starch), 1 fat

Note: This can also be made with fat-free cool whip, thus reducing the fat grams and eliminating the fat exchange.