Banana Split Cake

Prep: 15 minutes
Cook: 12 minutes
Serving size: 2 x 3-inch piece
Yield: 18 servings

• 1 (8 ounce) package white sugar-free, low-fat cake mix
• Cooking spray
• 1 (1 1/2 ounce) package sugarfree vanilla instant pudding mix
• 3 cups fat-free milk
• 1 (20 ounce) can no-sugar-added cherry pie filling
• 1 (15 ounce) can pineapple tidbits in juice, drained
• 1 (16 ounce) package frozen unsweetened whole strawberries, thawed and sliced
• 3 large ripe bananas, sliced
• 1 (16 ounce) container frozen reduced-calorie whipped topping, thawed
• 3⁄4 cup chopped walnuts
• 1⁄4 cup sugar-free chocolate syrup

1. Preheat oven to 350°.
2. Prepare cake mix according to package directions. Pour batter into a 13 x 9-in. baking pan coated with cooking spray. Bake at 350° for 12 minutes; cool slightly.
3. Prepare pudding according to package directions using 3 cups fat-free milk. Spread pudding over cake. Top with pie filling, pineapple, strawberries and bananas. Top fruit with whipped topping. Sprinkle with walnuts, and drizzle with chocolate syrup.

NUTRITION ANALYSIS per serving:

Calories 202 Total Fat 5 g (Saturated 1 g) Carbohydrates 40 g

Dietary Fiber 2 g Cholesterol 1 mg Protein 3 g Sodium 96 mg

Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 1 Fat

Recipe adapted with permission from Delicious Ways to Control Diabetes: Quick and Easy Recipes © 2002 Oxmoor House, Inc.