Recipe courtesy of Robin Miller
Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream
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- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
