TIP OF THE DAY: More Red, White & Blue Food
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A healthful dessert or snack for Independence Day Weekend: You can’t go wrong with Red, White & Blue Fruit Salad. This fanciful fruit dessert was created by the National Watermelon Promotion Board.
RECIPE: RED, WHITE & BLUE FRUIT SALAD Ingredients For 4 Servings
*Whipped Topping Substitutes Prepared whipped toppings typically have high fructose corn syrup and hydrogenated oils, which we avoid. Instead, use crème fraîche, mascarpone, sweetened sour cream, vanilla frozen yogurt, whipped cream or miniature white meringue cookies. |
Another beautiful dish of red, white and blue. Photo courtesy National Watermelon Promotion Board. |
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Preparation 1. MIX together the watermelon and blueberries. Divide among 4 sundae bowls. 2. TOP each with a dollop of topping and sprinkle with red, white and blue sprinkles. Serve immediately. |
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 Another way to enjoy the red, white and blue. Photo courtesy CookieMadness.net. |
Here‘s a delicious idea from Knicole of CookieMadness.net, where you can find many wonderful cookie recipes.
It’s essentially a chocolate chip cookie with added dried raspberries and blueberries. You can incorporate the red, white and blue into other cookies, including oatmeal. If you don’t like white chocolate, use macadamia nuts. Ingredients For 24 Cookies |
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Preparation 1. PREHEAT oven to 350°F. Have ready two ungreased cookie sheets. 2. MIX together flour, baking powder and salt in a medium size bowl. 3. CREAM butter and both sugars together in a second bowl. Add egg and vanilla and beat for 30 seconds. 4. ADD flour mixture and stir with a mixing spoon until well mixed. Stir in all dried berries and white chocolate. 5. DROP by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 12-13 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack to finish cooling.
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