Star-Spangled Blueberry Parfaits

Prep Time: 
25 minutes
Number of Servings: 
Recipe Source: 


  • 1 loaf (10 34 oz) frozen low-fat pound cake
  • 14 cup red currant jelly or other red fruit jam
  • 2 containers (6 oz each) low-fat vanilla yogurt
  • 2 cups fresh blueberries


  1. Using a serrated knife, cut 14 slices (14-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.
  2. Using a 114-inch star cookie cutter, cut a star from four of the pound cake sandwiches. Set stars aside.
  3. Cut sandwich trimmings and remaining whole sandwiches into 34-inch squares.
  4. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and 112 containers yogurt, dividing equally. Top with the remaining cake squares and blueberries.
  5. Spoon dollops of the remaining yogurt on top of each parfait. Top each with a star and serve.


Add any other desired berries to top for more color.