Cherry Custard Cake

Note from Cheri: If you already have the angel food cake, this recipe is a snap to prepare. It was shared with us by Marilyn Helton of CinnamonHearts.com, a wonderful resource for diabetic friendly cooking information and recipes. For lots more low fat and diabetic friendly recipes and information, be sure to also click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

1 Angel Food cake (10 inch cake, follow link for recipe or use store bought) 1 package (1.4 oz) sugar-free, instant vanilla pudding mix 1-1/2 cups 2% milk 1 cup light sour cream 1 can (21 oz) light cherry pie filling

Makes 12 Servings Tear the Angel Food cake into bite size pieces. Press into an 11x7-inch baking dish. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time. Per Serving: 184 Cal; 3g Total Fat; 36g Carb; 4g Protein; 9mg Cholesterol; 319 mg Sodium Exchanges: 1 Fruit; 1-1/2 Bread, 1/2 Fat