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Star-Spangled Blueberry Parfaits




Source of Recipe


Marla


List of Ingredients




Star-Spangled Blueberry Parfaits


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


Recipe





With a serrated knife, cut 14 slices, 1/4 inch thick, from pound cake (return remaining cake to freezer for another time). Spread 7 of the slices with jelly; top with plain slices; trim and discard (or eat!) crusts. With a 1 1/4 inch-star (or another shape cookie cutter), cut a star from four sandwiches; set stars aside. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares.

Into 4 (8-ounce) stemmed 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.

Per serving: 309 calories, 7 grams protein, 8 grams fat (22 percent calories from fat), 4.2 grams saturated fat, 55 grams carbohydrate, 59 milligrams cholesterol, 196 milligrams sodium, 2 grams fiber.