Desserts: Cold Desserts: Star-Spangled Blueberry Parfaits

This fun, attractive dessert will have you seeing stars!

Author: U.S. Highbush Blueberry Council
Date: September 18, 2008

Serves: 8 person(s)

Preparation Time: 40 mins
Cooking Time: 0 mins

Ingredients:

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.