Flag Cake
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
2 pints strawberries or raspberries1 (10.75-ounce) package low-fat pound cake, cut into 10 slices1 1/2 cups blueberries1 (12-ounce) tub low-fat whipped topping
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. (Skip this step if using raspberries.)
Line bottom of 12 X 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all the whipped topping. Place strawberry halves and remaining 1/2 cup blueberries on whipped topping in a flag design. (you can also save a little of the topping and drop "stars" onto the blueberries) Refrigerate until ready to serve. Makes 15 servings.
Line bottom of 12 X 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all the whipped topping. Place strawberry halves and remaining 1/2 cup blueberries on whipped topping in a flag design. (you can also save a little of the topping and drop "stars" onto the blueberries) Refrigerate until ready to serve. Makes 15 servings.
Nutritional Info Amount Per Serving
- Calories: 105.9
- Total Fat: 1.5 g
- Cholesterol: 0.2 mg
- Sodium: 87.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
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