1 loaf pound cake, about 10 oz

1/4 cup strawberry or red currant jelly

1 pint vanilla yogurt

2 cups blueberries, fresh or frozen and thawed

 

With a serrated knife, cut 14 slices, 1/4-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 1-1/4 inch star or other shape cookie cutter, cut a shape from four sandwiches; set stars 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 all but 4 tablespoons frozen 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