RED, WHITE AND BLUE PARFAITS
You can substitute raspberry or strawberry low-fat yogurt for the vanilla in these easy-to-make fruit parfaits. Serve them at your next patriotic gathering.
Provided by BHG Test Kitchen
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
- To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Nutrition Facts : Calories 129 kcal, Carbohydrate 21 g, Cholesterol 2 mg, Protein 3 g, SaturatedFat 2 g, Sodium 26 mg, Fat 3 g, UnsaturatedFat 0 g
RED, WHITE AND BLUEBERRY TRIFLE
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
- Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
- To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.
RED, WHITE AND BLUE SMOOTHIE
Create a fun, triple-layer super-powered fruit smoothie by freezing in between layers to hold the shape.
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the blue layer: Pour the pomegranate juice into the blender. Add the bananas, blueberries, ice and honey and blend until smooth. Pour into the bottoms of four 8-ounce glasses and tap the glasses on the countertop to help even the layer. Freeze while preparing the next layer.
- For the white layer: Rinse out the blender and pour in the orange juice. Add the ice, yogurt and bananas and blend until smooth. Pour the white layer on top of the blue layer in the glasses, again tapping the glasses on the countertop, and then return to the freezer.
- For the red layer: Rinse the blender once more and pour in the pomegranate juice. Add the strawberries, bananas and ice and blend until smooth. Pour the red layer on top of the white layer. Keep in the freezer until ready to serve.
Nutrition Facts : Calories 140 calorie, Fat 1 grams, SaturatedFat 0.5 grams, Cholesterol 5 milligrams, Sodium 20 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 2 grams
RED, WHITE, AND BLUEBERRY POPS
Got 30 minutes? Then you can make these quick patrioticly-hued, red, white, and blue pops, which are a perfect dessert for the Fourth of July. You can also make these a non-holiday cool treat using other berries or fruit in other colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 6 to 8
Number Of Ingredients 6
Steps:
- In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
- Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
- In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
Nutrition Facts : Calories 99 g, Fat 3 g, Fiber 2 g, Protein 1 g, SaturatedFat 2 g
RED, WHITE AND BLUE PARFAIT
This was from our local paper around the 4th of July, for a holiday snack. It was easy and delicious! You could probably sub. homemade granola for the pecan sandies and it would still be great. The prep time is a guess as I don't remember how long it took.
Provided by WI Cheesehead
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cap strawberries, cut into bite-size pieces and place them in small mixing bowl.
- Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
- Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
- In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside.
- Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).
- Spoon strawberry mixture evenly over crumbs.
- Spoon yogurt mixture evenly over strawberries.
- Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
- The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.
- Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish.
- Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.
Nutrition Facts : Calories 149.3, Fat 2.2, SaturatedFat 1.5, Cholesterol 1.8, Sodium 29.2, Carbohydrate 32, Fiber 2.5, Sugar 27.6, Protein 2.6
RED, WHITE, AND BLUE-MISU
A great romantic mix of two favorites - tiramisu and fruit trifle! Use any mix of fruit you like - Our family likes this combination, and we do use fresh fruit when in season.
Provided by Laura Dietz Mulholland
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
- Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
- Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
- When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 30.3 g, Cholesterol 73.9 mg, Fat 28.1 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.9 g, Sodium 241.8 mg, Sugar 8.6 g
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