Popsicle and other brands make red, white and blue ice pops. But we’re not in grade school, and we want something more flavorful (and natural!) on a hot summer day.

So we trotted out our ice pop molds to make our own red, white and blue “firecracker” pops. The recipe is courtesy of Brown Eyed Baker, who adapted it from Everyday Food.

The layers are made from strawberries (red), sweetened plain yogurt (white) and blueberries (blue). Very little sugar is added. Instead, a bit of lime juice heightens the flavors.

Prep time is 2 hours. You can make them up to a week in advance.
 
 
RECIPE: RED, WHITE & BLUE “FIRECRACKER” ICE POPS

Ingredients For 6 Three-Ounce Pops
 
For The Red Layer

 
For The White Layer

Delicious homemade red, white and blue ice pops (photo © Brown Eyed Baker).

Preparation

1. MAKE the red layer: In a blender, combine the strawberries, sugar and lime juice. Purée, scraping down the sides as needed. Pour through a fine-mesh sieve into a bowl, pressing the juice from the solids; then discard the solids. Fill the ice-pop molds 1/3 of the way. Freeze until firm, about 30 minutes. You may have some purée leftover—use it as a topping the next time you have a container of yogurt.

2. MAKE the white layer: Whisk together the yogurt, cream, sugar and lime juice in a small bowl. Remove the molds from the freezer and top with the yogurt mixture, filling each another 1/3 of the way. Freeze until firm, about 30 minutes.

3. MAKE the blue layer: In a clean blender, purée the blueberries, sugar and lime juice, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing the juice from the solids; then discard the solids.

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Sure, you can find vanilla ice cream with blueberry and raspberry swirls and just scoop them into dishes. But with a recipe, the cook combines ingredients.

To make the easiest red, white and blue dessert, you need:

 
You can substitute blackberries or strawberries, but blueberries and raspberries are a better size. If your market is sold out of fresh berries, head to the frozen foods case.

The easiest red, white and blue dessert recipe. Photo courtesy Talenti Gelato.

If you don’t want to scoop and serve individual dishes, place the ice cream in a serving bowl.

 
That’s it!

RECIPE: EASY VERY BERRY TRIFLE

When you want to impress friends and family with a dessert that takes just minutes of prep, this is the one to prepare.

Fresh berries are layered with mounds of whipped cream and angel food cake for a dessert that is be prepared ahead of time. It was created by Amanda Rettke from IAMBaker.net for McCormick, who used McCormick extracts in the recipe.

The whipped cream—a special concoction of heavy cream, sour cream and orange extract—is a star. Once you taste it, you’ll want to use it on everything!

Prep time is 25 minutes.

Ingredients For 12 servings

Preparation

1. TOSS the berries, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl. Set aside.

2. BEAT the cream, remaining 1/2 cup sugar, remaining 1 teaspoon vanilla and orange extract in large bowl with electric mixer until soft peaks form. Gently stir in the sour cream.

3. LAYER 2 cups angel food cake cubes, and 1/2 each of the berry mixture and whipped cream mixture in 2-quart glass serving bowl. Repeat the layers.

4. COVER and refrigerate at least 2 hours. Garnish with additional berries, if desired.

If you’re asked to bring something to a July 4th shindig, here’s a recipe that couldn’t be easier, no cooking required!

In fact, the recipe is so easy that a tween or teen (or adult who “doesn’t cook”) can make it. It’s built in a springform pan instead of a traditional glass bowl.

The recipe is courtesy Taste Of Home and Kaia McShane of Munster, Indiana, who advises, “This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration.”

If you’re going to make and serve it immediately, we prefer homemade whipped cream to the frozen topping.

Total prep time is 20 minutes plus chilling.

RECIPE: RED, WHITE & BLUEBERRY TRIFLE

Ingredients For 12 Servings

Preparation

1. WHISK together in a large bowl the condensed milk, 2% milk and pudding mixes for 2 minutes. Fold in the sour cream.

2. TOSS the blueberries and raspberries with lemon juice in another bowl.

3. LAYER half of the cake cubes, half of the berry mixture and half of the pudding mixture in a greased 9-in. springform pan. Repeat. Refrigerate, covered, at least 2 hours before serving.

4. SERVE: Remove rim from the springform pan. Serve with whipped topping and, if desired, additional berries.

Find many more recipes at TasteOfHome.com.

Enjoy the summer’s fruit bounty straight, in fruit salads, yogurt, pies, ice cream, smoothies and … green salad.

Strawberries or watermelon salad plus greens and feta or goat cheese are time-honored additions to a green salad.

But you can create your own recipe. For a July 4th salad, how about a red, white and blue green salad with raspberries, blueberries and diced applies? Instead of the apples, use feta or goat cheese for the white component.

The salad in the photo, from Souplantation, combines:

 
You can use a conventional vinaigrette recipe or a berry vinaigrette, adding a tablespoon of puréed berries to the recipe.

In a tasty and fun collaboration, Woodbridge by Robert Mondavi and the West Texas-style BBQ sauce purveyor, Daddy Sam’s, have collaborated on a limited-edition summer barbecue grilling sauce.

Called Woodbridge Wine ‘Cue Sauce, a 19-ounce jar is available for $6.99 on Amazon.com through September 30, 2015.

The Woodbridge Cabernet contributes dark fruit and herbaceous notes. Daddy Sam’s selected a blend of spices that complement the wine’s flavors in the sweet, smoky sauce.

While infused with wine, the Woodbridge Wine ‘Cue Sauce does not contain any residual alcohol and is appropriate for all ages. The all-natural sauce is made in small batches with molasses—no high fructose corn syrup.

Unless you’re committed to beer, drink a bottle of Woodbridge Cabernet Sauvignon with your barbecue, burgers or brats. The SRP is just $6.99 per 750mL bottle, $10.99 per 1.5L bottle.

But don’t dawdle: This sauce will be off the shelves on September 30th. You can buy lots, though; it has a two-year shelf life. Stocking stuffers, anyone?