A new twist on a summer classic! This light dessert will leave you delightfully refreshed on a lazy summer afternoon. Naturally fat free, the golden-brown crispy exterior of the angel food cake topped off with cool strawberries is sure to be a new family favorite! Easy to prepare and clean up, this “skinny” recipe will easily turn your attention from “guilty pleasure” to “having your cake and eating it too”.
Makes approximately 30 cupcakes.
Skinny Mom Fact: Eating strawberries, which are rich in nitrate, can increase the flow of blood & oxygen to the muscles by 7%. This prevents muscle fatigue, making exercise easier.
Ingredients
- Cake Mix:
- 1 Box of Betty Crocker Angel Food Cake Mix (Look for Sugar-Free)
- 1 ¼ Cups of Cold Water
- Topping:
- Cool Whip Free Topping
- 1 Lb. Strawberries, Sliced
Instructions
- Directions:
- Preheat oven to 375 degrees.
- In a large sized bowl, beat cake mix and cold water until well blended.
- Pour batter into paper baking cups, until each cup is ¾ of the way full. (*Hint* Use a small ladle or spoon to fill the cups with the batter, because contents will be thick and may be difficult to pour.)
- Refrigerate remaining batter while cupcakes are baking.
- Bake for 12 to 20 minutes, or until golden brown.
- To Top:
- After the cupcakes have cooled, spread the Cool Whip Free Topping.
- Top with sliced strawberries.
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