There are so many reasons to include blueberries in recipes. Not only are they plentiful in supermarkets and at fruit stands, blueberries often perfectly balance the sweet with the tart in flavor. These little berries also are one of the most antioxidant-rich fruits you can find, plus they are very high in fiber. That makes eating blueberries – whether they’re nestled in pancakes or served atop a slice of cheesecake – a little less indulgent.

“Honey-Laced Blueberry Parfaits” can be enjoyed any time of day. Made with tasty layers of blueberries, yogurt and angel food cake, these parfaits are light, flavorful and refreshing. To tailor them for patriotic celebrations, add a few red berries, such as raspberries or strawberries, to embrace a red, white and blue theme. Enjoy this recipe, courtesy of “Cooking Light¨ Fresh Food Superfast” (Oxmoor House) by The Cooking Light Editors.

1 6-ounce carton French vanilla low-fat yogurt

1 6-ounce carton blueberry low-fat yogurt

1 1/2 cups frozen fat-free whipped topping, thawed

3 cups 1-inch cubed angel food cake

2 cups blueberries

1 tablespoon honey

1/2 cup honey-almond flax cereal, coarsely crushed

Combine yogurts in a bowl; gently fold in whipped topping.

Layer about 1/3 cup angel food cake, 1/4 cup blueberries and 1/3 cup yogurt mixture in each of four dessert glasses. Repeat procedure once. Drizzle honey evenly over parfaits. Top evenly with cereal. Serve immediately. Serves four.