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Red, White, and Blueberry Shortcake

 

10

Yield

servings

Prep

15

min

Cook

?

Ready

15

min

Trans-fat Free
 

Ingredients

10 ounce pound cake
fat-free, cut into 3 layers
1 cup blueberry pie filling
*
1 cup strawberry pie filling
*
4 ozs whipped topping, prepared
light, thawed
*

Directions

Spread bottom layer of cake onto serving plate.

Spread with blueberry pie filling.

Add second layer of cake.

Spread with strawberry pie filling.

Top with third layer of cake.

Frost top and sides of cake with whip topping.

Chill until ready to serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 43746% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 334mg 14%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 0%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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