1 loaf pound cake*
¼ cup red currant jelly or other red fruit jam (sugarless)**
2 containers (6 ounces each) low-fat vanilla yogurt
2 cups fresh blueberries
Yield: 4 Servings
With a serrated knife, cut 14 slices, ¼ inch thick, from pound cake; return remaining cake to the freezer for another use. Spread 7 of the slices with jelly; top with plain slices; trim off and discard crusts. With a 1¼ inch star or other shape cookie cutter, cut a shape from four sandwiches, set stars aside. Cut sandwich trimmings and remaining whole sandwiches into
¾ inch squares. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and 1½ 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.
* Either bake your own cake using Colavita
Extra Virgin Olive Oil for a healthier version or look for a low-fat store bought product.
** Can also use a sugar substitute.