Fourth of July Desserts

July 4th, 2008 is practically upon us! With this holiday comes the fun of block parties, BBQ's, parades and chili cook-offs-but it also means colorful desserts! Since I've always been given the "dessert" job for our get togethers, I love to bring one tried and true typical dessert and one "how did you ever decide to make that?" selection.

What I love about serving desserts on the fourth of July are that you are able to serve healthy selections without your guests knowing (or at least caring) that they are eating something good for their bodies and souls.

One of the favorites: Red, White and Blue Trifle

The reason everyone loves it? It's low in fat, not too high in calories, beautiful to look at and it's very easy to put together!

First-Get your biggest and prettiest glass bowl with nice deep sides (4-5" should do it). If it has a bit of a red or blue tint-all the better. Remember it's July 4th-so stick with the color scheme!

Ingredients:

1 store bought angel food cake, sliced in 1/2'-1" slices-cutting off the brown outsides
1 C strawberries-hulled and sliced
2 C blueberries
1 C raspberries
(if you have the time and prefer-pit and substitute some cherries!)
1-2 tubs of light whipped topping

Now simply start with a layer of cake in the bottom of of the bowl. Toss all the berries together in a large bowl. If they aren't particularly sweet sprinkle with a tablespoon of sugar and toss again. Spread a layer of berries over the cake. Top with a layer of whipped topping and repeat the process, ending with a layer of cake and top just it with the remaining whipped topping. Chill for about an hour. Decorate with some tiny American flags. Serve "pudding" style with a nice large spoon.

If you've got a crowd who wants to watch the fireworks with a cup of coffee and "dunking" cookie then try these colorful and tasty biscotti!

Fourth of July Dunkers

Ingredients:

Mix in a large bowl of mixer:

4 C AP Flour
2 C sugar
1-1/2 tsp. baking powder

In a separate bowl:
6 beaten eggs
1 tbsp almond extract

In a third bowl:
1 C each dried cranberries, blueberries, strawberries and toasted almond slivers

Pre-heat oven to 350 and have racks on top and middle areas. Grease 2 jelly roll pans liberally.

To the flour mixture, at the egg mixture. Combine until just moist. Add the dried fruits and nuts. Again just mix until batter is uniform looking in nature.
With a heavy wood spoon, divide batter and place half in the middle of each prepared pan. With damp hands, shape each mound to form a 3x12x1 inch "loaf". Place in oven on top and middle rack for 15-20. Switch pans half way through. Loaves should be firm and just beginning to turn golden. Remove from oven (leaving it on!) . Carefully remove loaves from pans and onto clean tea towels. With a serrated knife, cut into 1/2" slices and place, cut side up, back onto pans. Bake for another 20 minutes. Remove and cool on racks.

Now these are very colorful and tasty as is, but if you want to "gild the lily"-melt some white chocolate and tint with blue food coloring and dip one side or end of biscotti.

And there you have it-two colorful fourth of July desserts!