Ingredients

• 4 round mini sponge cakes
• 1 (11-ounce) can mandarin oranges in light syrup
• 1/2 cup blueberries
• 1 cup whipped cream or whipped topping

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Instructions

1. Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.
2. In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.