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Nutrition Facts
Serving Size 153 g
(Approx. 16 Servings)
Amount Per Serving
Calories 190 Calories From Fat 5
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 150 mg 6%
Total Carbohydrate 40 g 13%
Dietary Fiber 2 g 8%
Sugars 31 g
Protein 6 g
Vitamin A 0% Iron 2%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red White & Blue Parfait

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
16  People


Recipe makes 16 Servings

1 H-E-B Baker's Scoop Angel Food Cake Mix
3 cup(s) H-E-B Greek Yogurt Strawberry
1/3 cup(s) H-E-B Pure Cane Sugar
1 Tsp H-E-B Baker's Scoop Vanilla Extract
12 Oz fresh blueberries
32 Oz strawberries, quartered
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Heat oven to 350°F.
Prepare cake according to package directions using a 13 x 9-inch baking pan.
Cool cake and cut into 2-inch cubes.
Place Greek yogurt in a mixing bowl and beat with an electric mixer on medium speed for 1 minute.
Slowly add sugar and vanilla and continue to beat for 1 more minute. Set whipped yogurt aside.
Layer blueberries, yogurt, cake cubes and strawberries in dish.
Refrigerate prior to serving.



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