You can’t have a Fourth of July picnic or an Independence Day backyard bash without dessert, right? If you are looking to decorate your weekend buffet with a red, white and blue sweet treat the following recipes will come in very handy. Each provides a patriotic punch to holiday meal, though you might want to reserve a piece early because neither will last long on a hot July day.
RED, WHITE, AND BLUE FRUIT PIZZA
Ingredients:
1 roll (16.5 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla
1/2 cup powdered sugar
2 teaspoons grated lemon peel
3 cups fresh strawberries, cut in half, stems removed
1 to 2 tablespoon sugar
1 pint raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted
Directions:
Heat oven to 350 degrees.
Spray 12-inch pizza pan with cooking spray.
Cut cookie dough into 1/4-inch slices; place on pan. Press dough evenly over bottom to form crust. Bake 15 to 20 minutes.
Cool completely, about 25 minutes.
In medium bowl, beat cream cheese, vanilla, heavy cream, powdered sugar and lemon peel until fluffy.
Spread over baked crust.
Gently toss strawberries in sugar. Add raspberries.
Arrange strawberries and raspberries in center of pizza.
Arrange blueberries around them.
Drizzle or brush with melted jelly.
Refrigerate until set, about 30 minutes. Serve immediately or store in refrigerator until you are ready to serve.
STRAWBERRY TARTS
Ingredients:
26 Oreo cookies, finely crushed
1/3 cup margarine or butter, melted
1 quart strawberries, divided
1/2 cup water, divided
1/3 cup sugar
1-1/2 tbsp. cornstarch
1 tsp. lemon juice
1/2 cup whipping cream, whipped
1 cup blueberries
Directions:
Mix crushed cookies and margarine until well blended; spoon evenly into 12 greased or paper-lined medium muffin cups, adding about 2 rounded tablespoons of the crumb mixture to each cup. Press firmly onto bottom and up side of each prepared cup with back of spoon. Reserve in refrigerator.
Reserve 12 small whole strawberries for garnish.
Wash and slice remaining strawberries.
Set aside 1 cup of the strawberry slices for glaze; pat remaining strawberry slices dry.
Divide remaining strawberries evenly among tart shells.
Add 1/4 cup of the water to reserved 1 cup strawberry slices in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Meanwhile, combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup water. Add to saucepan and return to boil. Cook and stir 1 minute or until sauce is clear and thickened. Spoon 1 tablespoon of the strawberry glaze over berries in each tart shell.
Refrigerate at least 1 hour.
Top with whipped cream and garnish with reserved whole strawberries and blueberries just before serving.
Makes 12 servings.
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