Directions:
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
- In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.37 Kcal (424 kJ) | ||
| Calories from fat | 6.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 115.09mg | 5% | |
| Potassium | 64.26mg | 1% | |
| Total Carbs | 22.47g | 7% | |
| Sugars | 14.24g | 57% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 3.7mg | 6% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.66 Kcal (606 kJ) | ||
| Calories from fat | 9.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 1% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 164.24mg | 5% | |
| Potassium | 91.7mg | 1% | |
| Total Carbs | 32.07g | 7% | |
| Sugars | 20.32g | 57% | |
| Dietary Fiber | 1.26g | 4% | |
| Protein | 2.69g | 4% | |
| Vitamin C | 5.3mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 34.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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