UNIQUE RED, WHITE AND BLUE DESSERTS
The 4th of July and sweets seem to go together. The hot summer day makes us crave something cool and refreshing-usually a sweet. Also, the fireworks are at night, dinner is over, so if we want something to nibble while we watch them, odds are we choose a dessert or similar item. This connection has sparked a whole collection of Red, White and Blue desserts, heightened by the fact that it’s the peak of berry season and they provide the perfect color scheme.
Berry ’Flag’ sheet cakes have become standard and berry pie a la mode is traditional. I’ve written several posts on desserts acceptable for this holiday; see June 29, 2917, May 24, 2018, May 16, 2019, and most recently, April 16,2020, and June 18, 2020. You’ll find more by consulting the site’s archives section, under Contents.
But like everything else this year, the 4th will be a bit different. With gathering in crowds to watch fireworks discouraged, most people will be seeing them on T.V. This opens the door to more substantial dessert options-things requiring utensils, plates, forks and spoons. So make the holiday seem special again and explore some, not harder but more adventuresome choices? A new and festive dessert could add just the sparkle the day needs.
Below are 8 dessert recipes which can light up the evening. They are not dishes you’re apt to have seen before, but not unfamiliar. Most of them only require 3-5 ingredients, come together quickly without effort and all are foolproof. I think they’ll find places in your regular menus. So Happy 4th of July!
RECIPES
Red, White
and Blue Cake: Serves 10-12
1 box red velvet cake mix
Amaretto Liqueur
Filling:
(1) 14 oz. can sweetened condensed milk-NOT evaporated milk
1 pint whipping cream whipped to stiff peaks
Few drops blue food coloring*
1 tsp. Almond flavoring-or to taste
Frosting:
8 oz. cream cheese
8 oz. container Cool Whip
Confectioners’ sugar to taste-optional –I don’t use it
1 tsp. Almond flavoring
Raspberries and/or strawberries and blueberries for garnish
Line a 9 inch layer pan with foil. Mix until incorporated condensed milk,
flavoring and food coloring*(1 or 2 drops make an attractive light blue-don’t
go too dark). Fold in whipped cream, pour into prepared pan and freeze at least
6 hrs. better overnight.
Bake cake according to directions in (2) 9 inch round pans as directed for
layers. When cool, using a fork, puncture each layer several times 1 inch apart
and ½ way through. Lightly drizzle no more than 2 Tbs. Amaretto on each layer
where punctured. Place 1 cake layer on a plate, top with frozen filling, then 2nd
cake layer. Return to freezer until ready to frost.
Beat frosting ingredients together until smooth, and creamy, adding sugar if desired
to taste, then frost entire cake. Scatter or arrange fruits on top to decorate.
One suggestion-slice large strawberries lengthwise, leaving the tip intact and
separate them into fan shapes. Use blueberries to form ‘stems’. If making ahead
store cake in freezer.
Raspberry
Cream Pie: Serves 8
(1) 9 inch baked pie crust-crumb preferred
8 oz. cream cheese
¾ cup raspberry fruit spread or jam
1/3 cup milk-cold
1 pkg. (4 serving size) Vanilla instant pudding and pie filling
8 oz. whipped topping-1/2 cup reserved
Red food coloring-8-10 drops
Blueberry Topping Below
Beat cheese and jam, gradually adding milk, and coloring until smooth. Still
beating, add pudding mix and beat 2 min. Stir in whipped topping, adjust color
if needed and spoon into crust. Chill at least 4 hr. Use reserved ½ cup topping
to garnish or place a spoonful on top of blueberry topping below.
Berry Topping:
Yield about 1¼ cups
(1) 10 oz. pkg. frozen berries of choice in syrup-thawed
¼ cup jelly or jam made from chosen berries OR equal amount apple, mixed fruit
or red currant.*
1 Tbs. cornstarch
Drain 2/3 cup syrup from berries, adding water, juice or ginger ale to make up
the difference if there isn’t enough syrup. Combine syrup, jam and cornstarch
in a saucepan and cook over low heat until cornstarch is dissolved and mixture
thickens. Remove from heat, stir in berries and chill until serving.
Serve in spoonfulls on top of dessert.
*For frozen bagged blueberries, place frozen blueberries with 1/3 cup water in
a saucepan and cook over low heat until berries thaw, adding sugar to taste
until sugar dissolves, then remove berries and proceed as above.
Red, White
and Blueberry Yogurt ‘Cake’: Serves 4 +
(4) 8 oz. containers blueberry yogurt
1 pt. fresh raspberries
2 cups vanilla yogurt
Line a sieve with 2 layers of cheesecloth allowing excess fabric to drape over
the sides. Put blueberry yogurt in a bowl and stir well until the mixture is
dark blue, then pour into the lined sieve, covering with fabric overhang. Place
sieve over a bowl and refrigerate 24 hrs.to drain. Discard liquid, invert thickened yogurt onto
a plate and form into a thick cake shape. Wash and dry raspberries and place,
carefully, individually on top of molded yogurt, completely covering it. Beat
vanilla yogurt until creamy and present in a dish alongside cake. Can be made a
slightly in advance, store chilled.
Tipsy Berry Parfaits: Serves 6*
2 pints fresh strawberries or raspberries
2 pints fresh blueberries
9 Tbs. Fruit flavored liqueur like Crème de Cassis or Chambord, sweet sherry or
brandy
2 cups crème fraiche, sweetened sour cream or sweetened whipped cream
wash the berries well and let them dry naturally to avoid bruising. Put them
into a bowl and pour the liqueur over them, add freshly ground black pepper and
marinate at least 1 hr.at room temperature.
Spoon berries, then cream in layers into deep wine goblets or parfait
glasses. Top each with 2 Tbs. cream and some reserved berries.
*NOTE: This mixture is also delightful
as a filling for crepes, or honeydew melon halves, topped with the cream
White Chocolate Cheesecake Squares: Yield 25
(1)12 oz. pkg. white chocolate chips
1 cup sugar
(2) 8 oz. pkgs. Cream cheese
½ cup strawberry jam
½ cup blueberry or black raspberry jam
1 Tbs. lemon juice
Line an 8 x8 inch baking pan with parchment rectangles at right angles so they
don’t overlap or wrinkle. Cream together sugar and cream cheese. Melt chips
stirring until smooth and add to cheese mix, stirring until smooth. Pour batter
into pan and freeze, covered with wax paper, at least 1 hr. until firm. While
still in pan cut into 25 squares and move to a plate with a spatula. Divide the
lemon juice between the jams and melt them slowly to make glazes. Spoon each glaze
evenly over half of each square or allow to drizzle in ribbons over the
squares. Store chilled, not frozen.
Raspberry Swirl Cheesecake: Serves 10
1 ½ cups slightly sweetened fresh or frozen raspberries
(1) 14 oz. can sweetened condensed milk NOT evaporated
3 eggs
(1) 9 inch crumb pie crust
Fresh raspberries, blueberries OR see Berry Topping above for garnish
Blend raspberries until smooth and strain to remove seeds , stir in 1/3 cup condensed milk and set aside. Beat eggs, cheese and remaining milk until smooth and pour into pie shell. Top with berry mix and using a thin knife, gently swirl it through the cheese mix. Bake in a preheated 350 deg. oven for 25-30min.until center is just set. Cool then chill at least 4 hr. Garnish with Berry Topping or fresh berries and cream.
Raspberry
Souffle: Serves 4
(1) 10 oz. pkg. frozen raspberries-thawed
5 egg whites
½ cup sugar
½ cup whipping cream + 4 tsp.
2 Tbs. Chambord or other raspberry liqueur
Few fresh blueberries-optional for this occasion
Use a little of the egg white to brush the inside of 4 individual 3 ½ oz.
ramkins or custard cups, then coat with the sugar. Blend the raspberries until
smooth. Beat the remaining egg whites, gradually adding the remaining sugar until
stiff peaks form, then fold them into the raspberry puree. Pour the mix into
the prepared dishes and bake at 375 deg. for 13-15 min. until puffy. Garnish with the remaining cream whipped with
the liqueur and top with the berries.
Fresh
Blueberry Cake: Serves 8-10
2 ½ cups flour
5 Tbs. butter
2 eggs
1 cup sugar
¾ cup milk
2 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
2 cups blueberries-lightly sprinkled with sugar
Cut 4 Tbs. of butter into the flour and sugar until the texture of gravel, reserve 3/4 cup and set aside. Add eggs, baking powder and vanilla to bowl and beat batter until smooth. Pour batter into a greased 9 inch springform pan, spreading it up the sides, forming a hollow in the center of the pan. Fill the hollow with the berries, dot with the remaining 1 Tbs. butter, sprinkle over the cinnamon. Work the reserved batter until crumbly and sprinkle over the berries. Bake 5 min.in a preheated 450 deg. oven, reduce heat to 350 deg. and bake for 20-30 min. Cool 5 min. before removing sides from pan. Serve warm or cold optionally garnished with a few raspberries or strawberries and whipped cream.
