Ingredients
- 1 loaf (10 3⁄4 oz) frozen low-fat pound cake
- 1⁄4 cup red currant jelly or other red fruit jam
- 2 containers (6 oz each) low-fat vanilla yogurt
- 2 cups fresh blueberries
Prep Time:
25 minutes
Number of Servings:
4
Recipe Source:
Directions
- Using a serrated knife, cut 14 slices (1⁄4-inch thick) from the pound cake. Return the remaining cake to the freezer for another use. Spread 7 of the slices with jelly. Top with plain slices. Trim off and discard crusts.
- Using a 1 1⁄4-inch star cookie cutter, cut a star from four of the pound cake 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.
Notes
- Add any other desired berries on top for more color.
Nutrition Info:
393 Calories, 8 g Protein, 4 mg Cholesterol, 78 g Carbohydrates, 48 g Total sugars (10 g Added sugars), 3 g Fiber, 6 g Total fat (3 g sat), 294 mg Sodium, ★★ Calcium, ★ Vitamin C, Vitamin K, Iron
