Star-Spangled Blueberry Parfaits
This fun, attractive dessert will have you seeing stars!
Ingredients Convert to Imperial
- 1 loaf (10-3/4 oz) frozen low-fat pound cake (such as Sara Lee Free & Light)
- 1/4 cup low-sugar red currant jelly or other red fruit jam (such as Smucker's Simply Fruit)
- 2 containers (6 oz each) low-fat vanilla yogurt
- 2 cup fresh blueberries
Directions:
With a serrated knife, cut 14 slices, 1/4-inch thick, from pound cake; return remaining cake to the freezer for another use.
Spread 7 of the slices with the jelly; top with plain slices; trim off and discard pound cake crusts.
With a 1-1/4 inch star or other shape cookie cutter, cut a shape from four "sandwiches"; set stars aside. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares.
Into dessert, parfait or wine glasses, place half the cake squares, half the blueberries, and 1-1/2 containers yogurt, dividing equally. Top with the remaining cake squares and blueberries. Spoon dollops of the remaining yogurt on top of each parfait; top each with a star and serve.
Makes 8 servings (or 4 larger servings).*
Variations:
* If making 4 larger servings, double the nutritional data.
Serving suggestion is not included in the nutritional data and is not diabetic-friendly or low-carb.
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Nutritional Info (per serving)
| CALORIES | 182 cals |
| Kilojoules | 759 kJ |
| Fat | 2.6 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 2 mg |
| Sodium | 182 mg |
| Carbohydrates | 36.8 g |
| Fiber | 1.4 g |
| Total Sugars | 24.3 g |
| Protein | 3.6 g |
| Calcium | 78.0 mg |