Directions:
- Measure 1/4 cup of blueberries and set aside for topping.
- In a large bowl, combine yogurt and pie filling until well blended.
- In a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries.
- Repeat layers 2 more times.
- Top with whipped topping.
- Cover and refrigerate 2 hours or overnight.
- Before serving, garnish top with reserved blueberries and a few lemon slices if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.77 Kcal (192 kJ) | ||
| Calories from fat | 6.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 1% | |
|---|---|---|---|
| Cholesterol | 2.72mg | 1% | |
| Sodium | 59.46mg | 2% | |
| Potassium | 39.48mg | 1% | |
| Total Carbs | 9.59g | 3% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 3.8mg | 6% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 94.85 Kcal (397 kJ) | ||
| Calories from fat | 14.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 1% | |
|---|---|---|---|
| Cholesterol | 5.63mg | 1% | |
| Sodium | 123.22mg | 2% | |
| Potassium | 81.81mg | 1% | |
| Total Carbs | 19.87g | 3% | |
| Sugars | 8.45g | 16% | |
| Dietary Fiber | 1.53g | 3% | |
| Protein | 1.26g | 1% | |
| Vitamin C | 7.8mg | 6% | |
| Calcium | 22.2mg | 1% | |
* 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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