Star Spangled Blueberry Parfait

Stack blueberries and a few other tasty ingredients in glasses, and in minutes you have a healthy, light dessert. Fresh, juicy blueberries make "Star-Spangled Blueberry Parfaits" a colorful addition to your summer celebrations. Blueberries are health superstars for several reasons. They're loaded with disease-fighting antioxidants and a half-cup serving of blueberries contributes to your daily need for vitamin C and fiber with only 40 calories and zero fat.
Fresh, frozen, canned and dried blueberries, as well as blueberry juice, are available throughout the year.

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

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

2 containers (6 ounces each) low fat
vanilla yogurt

2 cups fresh blueberries

With a serrated knife, cut 14 slices, 1/4 -inch thick, from pound cake; reserve remaining cake for another use. Spread jelly on seven of the slices; top with plain slices; trim off and discard crusts. With a 1 1/4 inch star-shaped cookie cutter, cut a star from four sandwiches; set 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.


Yield: 4 servings

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