Star-Spangled

Blueberry Parfaits


1 loaf (103/4 ounces) frozen reduced-fat pound cake

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

2 containers (6 ounces each) lowfat 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 7 of the slices with
jelly; top with plain slices; trim off and discard crusts. With a 11/4
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 11/2 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

Note: Other shape cookie cutters may be used. Small cookie cutters can
be found at most craft and houseware stores, or go to
www.surlatable.com.