Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 51
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 119
- Sodium
- 147
- Total: 5 min
- Prep: 5 min
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
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.