Berry-topped Cupcakes

Description
This great-tasting dessert, made with better-for-you products, can fit into a healthful eating plan.
 * Contributed by Jenn B aka Mom2Sam and Tiny Healthy Recipes for Diabetic Friends Y-Group
 * Prep Time: 10 minutes | Total Time: 1 hour minutes
 * Makes: 2 doz. or 24 servings, one cupcake each

Ingredients

 * 1 pkg. (2-layer size) white cake mix
 * 1 cup fat-free milk
 * 1 pkg. (4-serving size) Jell-O vanilla flavor fat-free sugar-free instant reduced calorie pudding and pie filling
 * 1 tub (8 oz.) Cool Whip Lite whipped topping, thawed
 * 24 small strawberries, stems removed, each cut into 5 slices (or substitute 5 raspberries for each of the sliced strawberries)
 * ½ cup blueberries

Directions

 * 1) Prepare cake batter as directed on package for reduced fat cupcakes.
 * 2) Spoon evenly into 24 paper-lined medium muffin cups.
 * 3) Bake as directed on package.
 * 4) Cool 10 minutes; remove from pans to wire racks.
 * 5) Cool completely.
 * 6) Pour milk into large bowl.
 * 7) Add dry pudding mix.
 * 8) Beat with wire whisk 2 minutes or until well blended.
 * 9) Gently stir in whipped topping.
 * 10) Spread tops of cupcakes with pudding mixture.
 * 11) Arrange 5 of the strawberry slices on top of each cupcake to resemble a star.
 * 12) Fill centers of stars with blueberries.
 * 13) Store in refrigerator.

Nutritional information
Per serving:
 * Calories 130 | Total fat 3.5g | Saturated fat 1.5g | Cholesterol 0mg | Sodium 210mg | Carbohydrate 23g
 * Diabetic exchanges: 1½ starch, ½ fat