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Flag Cake
Ingredients:
- 2 pints strawberries
- 1 1/3 cup blueberries, divided into 1 and 1/3 cup
- 1 pre-made pound cake cut into 10 slices
- 1 tub of non-dairy whipped topping
Instructions:
Slice 1 cup of strawberries; set aside. Half remaining strawberries; set aside Line bottom of 12 x 18-inch baking dish with pound cake slices. Top with 1 cup sliced strawberries, 1 cup of blueberries, and all of the whipped topping. Place strawberry halves and remaining 1/3 cup of blueberries on whipped topping to create a flag design.
Refrigerate until ready to serve.
Total servings: 15
Nutrient Information:
(Based on approximate analysis per serving)
One serving equals: 165 kcal, 2.2 grams protein,
87 mg sodium, 77 mg potassium
Kidney Options is supported by
Fresenius Medical Care
North America