Star-Spangled Blueberry Parfaits
Blueberry Dessert Recipes

Blueberry Parfaits

Star-Spangled Blueberry Parfaits

Star-Spangled Blueberry Parfaits


1 loaf (10-3/4 ounces) frozen lowfat pound cake

1/4 cup red currant jelly or other red fruit jam

2 containers (6 ounces each) lowfat vanilla yogurt

2 cups 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 jelly; top with plain slices; trim off and discard 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 four 8-ounce 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.

Servings: 4

Source: U.S. Highbush Blueberry Council

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