Blueberries On Angel Cake
Per Portion: Per portion with heavy cream: 251 calories, 3.4 grams protein, 7.4 grams fat, 43 grams carbohydrate, 336 mg sodium, 113 mg potassium, 25 mg cholesterol Per portion with whipped topping: 209 calories, 2.9 grams protein, 2 grams fat, 47 grams carbohydrate, 329 mg sodium, 91 mg potassium, 0 mg cholesterol
Ingredients:
  • 1 (14.5-ounce) angel food cake
  • 1/2 cup fruit jam or jelly (any flavor)
  • 1 tablespoon orange juice or water
  • 2 cups fresh blueberries
  • 3/4 cup heavy (whipping) cream, whipped until stiff, or
  • 1-1/2 cups low-fat whipped topping

Directions:
Split cake horizontally in half, preferably using a serrated knife. Place bottom layer on a cake plate. In a medium-size microwaveable bowl, combine jam and juice. Microwave on high until melted, about 45 seconds; stir until smooth. Fold in blueberries. Spread 1 cup whipped cream over bottom layer of cake; spoon about 2/3 of blueberry mixture over whipped cream. Cover with top cake layer. Spread with remaining cream and blueberry mixture. Garnish with fresh berries and mint leaves, if desired. Serve immediately or cover and refrigerate for up to 2 hours.
Prep: 10 minutes
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Tel: 604 864 2117 Fax: 604 864 2197 Email:info@bcblueberry.com