Razzle-Dazzle Berry Shortcake

  • Prep 10 min
  • Total 10 min
  • Servings 6

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)

Steps

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  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
310mg
13%
Potassium
210mg
6%
Total Carbohydrate
84g
28%
Dietary Fiber
2g
8%
Sugars
62g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
6%
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 Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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