Directions:
- In a small saucepan, combine sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in lime peel. Transfer to a small bowl; cover and refrigerate until chilled.
- Cut sponge cakes in half widthwise; trim each to fit in the bottom of four wide-mouth half-pint canning jars. Combine blueberries and remaining strawberries; spoon over cakes. Top with sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.31 Kcal (751 kJ) | ||
| Calories from fat | 11.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 2% | |
|---|---|---|---|
| Cholesterol | 53.55mg | 18% | |
| Sodium | 73.66mg | 3% | |
| Potassium | 229.1mg | 5% | |
| Total Carbs | 39.64g | 13% | |
| Sugars | 15.48g | 62% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 56.5mg | 94% | |
| Iron | 0.6mg | 4% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.28 Kcal (374 kJ) | ||
| Calories from fat | 5.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 2% | |
|---|---|---|---|
| Cholesterol | 26.66mg | 18% | |
| Sodium | 36.67mg | 3% | |
| Potassium | 114.07mg | 5% | |
| Total Carbs | 19.74g | 13% | |
| Sugars | 7.71g | 62% | |
| Dietary Fiber | 1.57g | 13% | |
| Protein | 1.88g | 8% | |
| Vitamin C | 28.2mg | 94% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.9mg | 3% | |
* 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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