The Love Chef


Dessert Recipes


            1 loaf pound cake*
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,
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 inch star or other shape cookie cutter, cut a shape from four sandwiches, set stars 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 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.


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