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| 4 Tasse | Frozen strawberries; sliced |
| 1 | Fat-Free Pound Cake cut into 16 slices |
| 1 1/3 Tasse | blueberries frozen |
| 12 x ca. 30 g | Cool Whip® Free; thawed |
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Line a 12 x 8" baking dish with 8 cakes slices. Top with 1 cup strawberries, 1 cup blueberries and 1/2 of the whipped topping. Place remaining cake slices over whipped topping. Spread remaining whipped topping over cake. Arrange remaining strawberries and blueberries over whipped topping to create a flag design.
Per serving: 107 Calories; less than one gram Fat (2% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Eat-L Digest 1 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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