| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 4 round mini sponge cakes
- 1 (11-ounce) can mandarin oranges in light syrup
- 1/2 cup blueberries
- 1 cup whipped cream or whipped topping
Instructions
- Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.
- In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 6 g |
| Cholesterol | 119 mg |
| Sodium | 147 mg |
Reviews
This was so delicious and easy. My blueberries were not very sweet so I sprinkled them with splenda…the extra juice made it better. Will make again and often. For a variation use vanilla flavor in whipping cream…Yum!
I really think that this sounds really, really good! I want to try it.
I watched on tv. and it looked so good.