NO GUILT BERRY SHORT CAKE

NO GUILT BERRY SHORT CAKE

Nutrition Facts

Serving Size
1 SERVING (1 INDIVIDUAL CAKE, 1/2 CUP FRUIT)
Amount Per Serving
Calories 200
% Daily Value
Total Fat 1.3g
2%
Saturated Fat 1g
5%
Cholesterol 0mg
0%
Sodium 319mg
13%
Total Carbohydrate 43.8g
15%
Dietary Fiber 2.6g
10%
Protein 2.7g
5%
Vitamin A 2%
Vitamin C 32%
Calcium 7%
Iron 4%
Total Time

45 min.

Serving & Size

1 SERVING (1 INDIVIDUAL CAKE, 1/2 CUP FRUIT)

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This rich and healthy berry dessert uses prepared cake mix and V8 Splash Diet to make it full of flavor but low on fat.

Recipe Yields:

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Ingredients Weight Measure
V8 Splash® Diet Berry Blend
2 1/2  cups
angel food cake mix 2 lb.
large muffin tins (8-10 oz) or large oven-to-table paper-lined muffin cups 24  ea.
vegetable cooking spray
frozen mixed berries (blueberries, raspberries, strawberries) 60 oz. qt.
low fat whipped topping 8 oz. cups
Instructions
1. Pre-heat oven 350°F.
2. In a large bowl of a mixer equipped with a paddle attachment, combine cake mix and juice and mix on medium speed for 1 1/2 to 2 minutes until smooth.
3. Line muffin tins or oven-proof cups with parchment liners and lightly spray with non-stick spray. If using cups, place on a sheetpan.

4. Pour 1/2 cup batter into each prepared cup. Bake individual cakes 18 minutes or until slightly browned on top and firm to touch. Remove from heat and cool slightly before removing from cake pans or cups to cool completely to room temperature.
5. For Each Serving: Place 1 small cake on a dessert plate. Top each slice with 1/2 cup berries and 1/4 cup whipped topping

Recipe Tip

  1. Substitution: V8 Splash® Diet Tropical Blend
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