1 (10 inch) angel food cake
2 pts. fresh strawberries
1 tsp. freshly grated orange peel
1 1/2 c. skim milk
1 pkg. sugar-free vanilla instant pudding
1/4 c. orange juice
1 c. light sour cream

Whisk light sour cream with skim milk (add gradually), orange juice, orange peel and instant pudding mix. When well mixed and thickened, within 2 minutes, start layering the dessert.

Tear half of a 10-inch angel food cake into bite-size pieces. Hull and slice strawberries.

In a large serving bowl (clear glass bowl or extra large brandy snifter works great), layer half the cake pieces, a third of the strawberries and half the pudding mixture. Repeat layers. Arrange remaining berries on top.

Cover and refrigerate at least 2 hours. Makes 10 servings. It's really delicious and low in calories too!