Star-Spangled Blueberry Parfaits

Use of a ready-made pound cake makes these star-spangled blueberry parfaits quick and easy to assemble.

Recipe Ingredients:

1 (10-3/4-ounce) loaf frozen lowfat pound cake
1/4 cup red currant jelly or other red fruit jam
2 (6-ounce) containers lowfat vanilla yogurt
2 cups fresh blueberries

Cooking Directions:

1. With a serrated knife, cut 14 slices, 1/4-inch thick, from pound cake.
2. Return remaining cake to the freezer for another use.
3. Spread 7 of the slices with jelly.
4. Top with plain slices.
5. Trim off and discard crusts.
6. With a 1 1/4-inch star or other shape cookie cutter, cut a shape from four sandwiches; set stars aside.
7. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares.
8. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and 1 1/2 containers yogurt, dividing equally.
9. Top with the remaining cake squares and blueberries.
10. Spoon dollops of the remaining yogurt on top of each parfait.
11. Top each with a star and serve.

Makes 4 servings.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.