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U.S. Highbush Blueberry Council

Star-Spangled Blueberry Parfaits
Star-Spangled Blueberry Parfaits

Star-Spangled Blueberry Parfaits



  • 1 loaf (10-¾ ounces) frozen lowfat pound cake
  • ¼ cup red currant jelly or other red fruit jam
  • 2 containers (6 ounces each) lowfat vanilla yogurt
  • 2 cups fresh blueberries



  1. With a serrated knife, cut 14 slices, ¼-inch thick, from pound cake
  2. Return remaining cake to the freezer for another use
  3. Spread 7 of the slices with jelly
  4. Top with plain slices
  5. Trim off and discard crusts
  6. With a 1-¼ inch star or other shape cookie cutter, cut a shape from four sandwiches
  7. Set stars aside
  8. Cut sandwich trimmings and remaining whole sandwiches into ¾-inch squares
  9. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and 1-½ containers yogurt, dividing equally
  10. Top with the remaining cake squares and blueberries
  11. Spoon dollops of the remaining yogurt on top of each parfait
  12. Top each with a star and serve


Small cookie cutters can be found at most craft stores or go to