8 oz. (1 c.) carton light sour cream
1 1/2 c. skim milk
1/4 c. orange juice
9 oz. pkg. vanilla sugar free instant pudding mix
1 tsp. grated orange peel
1/2 (10") angel food cake, torn into bite-size pieces
2 pt. strawberries, hulled & sliced

In a large bowl place light sour cream; gradually whisk in milk and orange juice until smooth. While whisking, gradually add pudding and orange peel until well mixed and thickened (1-2 minutes).

In large serving bowl layer 1/2 cake pieces, 1/3 strawberries and 1/2 pudding mixture. Repeat layers. Arrange remaining strawberries on top. Cover; refrigerate at least 2 hours. Yield 10 servings. Per serving: 20 g carbohydrate, 2 g fat, 5 mg cholesterol.