Star-Spangled Blueberry Parfaits

Prep Time: 
25 minutes
Number of Servings: 


  • 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 1 14-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 1 12 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 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