
Red, White & Blueberry ‘Shortcakes’
Nutritional Information
Calories
340 (1 serving)
Calories from Fat
110 (1 serving)
Total Fat
12g (1 serving)
Saturated Fat
6g (1 serving)
Trans Fat
1.5g (1 serving)
Cholesterol
35mg (1 serving)
Sodium
80mg (1 serving)
Total Carbs
54g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
37g (1 serving)
Protein
6g (1 serving)
Calcium
8% (1 serving)
Iron
10% (1 serving)
Vitamin C
50% (1 serving)
Vitamin A
6% (1 serving)
Ingredients List
- 1 cup quartered strawberries
- 1 Tbsp. sugar
- 2 cups fresh blueberries and/or raspberries
- 6 large soft sugar cookies or shortcake cookies, divided
- 8 small scoops Breyers® Natural Vanilla Ice Cream (about 2 cups)
Directions
Print1. In blender or food processor, process strawberries with sugar until smooth. In medium bowl, toss blueberries with strawberry mixture. Let stand 30 minutes.
2. To serve, cut 2 cookies in half; reserve. On 4 dessert plates, arrange 1 whole cookie, then evenly top with Breyers® Natural Vanilla Ice Cream. Garnish with reserved cookies and drizzle with strawberry topping.