NO GUILT BERRY SHORT CAKE

Made With:

Product

V8 Splash® Diet Berry Blend

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

View Product
Tip

Substitution: V8 Splash® Diet Tropical Blend

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)

Yields

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

Nutrition Facts

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%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
angel food cake mix 2 lb.
Made With:

Product

V8 Splash® Diet Berry Blend

View Product
V8 Splash® Diet Berry Blend 2 1/2  cups
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.
Weight Measure
large muffin tins (8-10 oz) or large oven-to-table paper-lined muffin cups 24  ea.
vegetable cooking spray, as needed
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.
Weight Measure
frozen mixed berries (blueberries, raspberries, strawberries) 60 oz. qt.
low fat whipped topping 8 oz. cups
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
Newsletter

©2019 CSC Brands LP, All Rights Reserved.