Angel Lush Cupcakes

1 pkg. (16 oz.) angel food cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained

1 cup  thawed COOL WHIP Whipped Topping

2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

HEAT oven to 375ºF.

PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.

TOP with berries.

Black Bean and Corn-Topped Potatoes

Ingredients

• 4  (6-ounce) baking potatoes
• Cooking spray
• 1/2  cup  chopped onion
• 2  garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  chili powder
• 1  (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2  cups  frozen whole-kernel corn
• 1 1/2  cups  fresh salsa
• 1/4  cup  (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)
• 1/4  cup  chopped fresh cilantro

Preparation

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Fish Tacos with Crema Sauce

Ingredients

• CREMA:
• 1/4  cup  thinly sliced green onions
• 1/4  cup  chopped fresh cilantro
• 3  tablespoons  fat-free mayonnaise
• 3  tablespoons  reduced-fat sour cream
• 1  teaspoon  grated lime rind
• 1 1/2  teaspoons  fresh lime juice
• 1/4  teaspoon  salt
• 1  garlic clove, minced
• 
  TACOS:
• 1  teaspoon  ground cumin
• 1  teaspoon  ground coriander
• 1/2  teaspoon  smoked paprika
• 1/4  teaspoon  ground red pepper
• 1/8  teaspoon  salt
• 1/8  teaspoon  garlic powder
• 1 1/2  pounds  red snapper fillets
• Cooking spray
• 8  (6-inch) corn tortillas
• 2  cups  shredded cabbage

Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.