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Recipe Corner

Star-Spangled Blueberry Parfaits



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)
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 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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