Mies. oO Star-Spangled Blueberry Parfaits top off summer meals with style. (NAPSA)—Stack blueberries anda few other tasty ingredients in glasses, and in minutes, you have a healthy, light dessert. Fresh, juicy blueberries make “Star-Spangled 2 containers (6 ounces each) lowfat vanilla yogurt 2 cups fresh blueberries With a serrated knife, cut 14 Blueberry Parfaits” a colorful addition to your summercelebrations. slices, %4-inch thick, from pound cake; reserve remaining stars for several reasons. They’re loaded with disease-fighting of the slices with jelly; top with plain slices; trim off and discard crusts. With a 1% inch Blueberries are health super- antioxidants and a half-cup serv- ing of blueberries contributes to your daily need for vitamin C and fiber with only 40 calories and zero fat. Fresh, frozen, canned and dried blueberries, as well as blueberry juice, are available throughout the year. For more easy, delicious recipes and blueberry information, visit www.blueberry.org or send a SASE to the USHBC, 2390 East Bidwell, Suite 300, Folsom, CA 95630-3872. STAR-SPANGLED BLUEBERRY PARFAITS 1 loaf (10% ounces) frozen reduced-fat pound cake % cup red currant jelly or other red fruit jam cake for another use. Spread 7 star-shaped cookie cutter, cut a star from four sandwiches; set aside. Cut sandwich trimmings and remaining whole sandwiches into %-inch squares. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and 1% 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.
