Razzle-Dazzle Berry Shortcake

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 6

Ingredients

Ingredients

1 1/2
cups raspberry pie filling (from 21-oz can)
1
cup sliced fresh strawberries
3/4
cup fresh blueberries
6
slices (about 3/4 inch thick) angel food or pound cake (3x2 1/2 inches)
3/4
cup whipped cream topping (from 7-oz can)

Directions

Directions

  • 1 In medium bowl, mix pie filling, strawberries and blueberries.
  • 2 Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.

Notes










Tips

Expert Tips

Sprinkle shaved or grated chocolate over the top of each serving.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
310mg
310%;
Total Carbohydrate
84g
84%
(Dietary Fiber
2g
2%
  Sugars
62g
62%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
40%;
Calcium
4%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.