- 1/2 cup moist style yellow cake (I bought sugar-free)
- 1/4 cup fat-free vanilla yogurt
- 1/4 cup canned crushed pineapple packed in juice, not drained
- 1 jello sugar-free vanilla pudding snack
- 1 tbsp shredded sweetened coconut
Using a toothpick, pierce holes into each mini cake. Spread cakes evenly first with pineapple and then with pudding. Refrigerate for 1 hour, or until chilled.
Serving: 1 cupcake. 136 calories, 2.5g fat, 217 mg sodium, 27g carbs, 0.5g fiber, 14.5g sugars, 2g protein