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


    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


    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).*


    * 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.

Nutritional Information
(Per Serving)

Calories:182 cals
Kilojoules:759 kJ
Fat:2.6 g
Carbohydrates:36.8 g
Protein:3.6 g
Cholesterol:2.0 mg
Sodium:182 mg
Saturated Fat:0.8 g
Fiber:1.4 g
Calcium:78.0 mg
Total Sugars:24.3 g

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