1/2 cup light dairy sour cream
1/2 cup lemon curd
1 tsp. finely shredded lemon peel
3 cups cubed angel food cake (about 1/4 of a purchased 15 ounce angel food cake)
1 cup fresh or frozen blueberries, thawed
Combine sour cream, lemon curd, and lemon peel. For each serving, place a few cake cubes in the bottom of a parfait glass followed by about 2 tablespoons of the lemon mixture. Add a layer of blueberries and then repeat layers. Cover and chill for 1 to 4 hours.