- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

No Bake Cherry Custard Cake



  1. Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
  2. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.
  3. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Nutritional Information Per Serving:

Calories: 184
Fat: 3 grams
Sodium: 319 miligrams
Cholesterol: 9 miligrams
Carbohydrates: 36 grams

Diabetic Exchanges

1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat

Source: Cinnamon Hearts