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Prep 15min
Total1hr55min
Ingredients7
Servings8
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Ingredients
1
(15.6-oz.) pkg. lemon poppyseed bread and muffin mix
1
(8-oz.) container vanilla yogurt
2
tablespoons margarine or butter, melted
2
eggs
1
(21-oz.) can raspberry pie filling
1
cup fresh blueberries
2
cups frozen whipped topping, thawed
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Steps
1
Heat oven to 375°F. Spray 9-inch round cake pan with nonstick cooking spray. In large bowl, combine quick bread mix, yogurt, margarine and eggs; mix until smooth. Spread batter in sprayed pan.
2
Bake at 375°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 1 hour or until completely cooled.
3
Meanwhile, in small bowl, combine pie filling and blueberries; stir gently to mix. Reserve 1/4 cup fruit mixture for garnish.
4
To serve, cut cake into 8 wedges; split each wedge into 2 layers. Place bottom layers on individual dessert plates. Top each with scant 1/3 cup fruit mixture. Cover with top layers. Top each with whipped topping and small amount of reserved fruit mixture.
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Nutrition Facts
Serving Size:1 Serving
Calories
450
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
30%
Cholesterol
55mg
18%
Sodium
330mg
14%
Total Carbohydrate
74g
25%
Dietary Fiber
4g
16%
Sugars
46g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 3 Fruit; 5 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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