Flag Day Desserts
On June 14th we celebrate Flag Day as PROUD Americans and remember those who were effected in Orlando! #unitedwestand
Strawberry Shortcake in a Jar, recipe provided below (adapted from Babble)
- 1 boxed yellow cake mix, baked according to package directions
- 1 can vanilla frosting
- 1 (8 ounce) whipped topping
- 1 quart fresh strawberries mixed with 1/4 cup sugar
- Crumble the yellow cake mix into large chunks. Press a small amount of the crumbled cake mix into the bottom of four small canning jars. In a small bowl, mix together the frosting and whipped topping. Spoon a small amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting, and strawberries.
- Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.
Red, White, and Blue Cheesecake Mousse, recipe provided below (adapted from Belly Full)
- 2/3 cup heavy cream
- 3/4 cup powdered sugar, divided
- 1 package (8 ounce) cream cheese
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 cup strawberries (about 4 large), diced
- 1 1/2 cups blueberries
- In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overbeat or it will become overly thick and clumpy.) Pour into a bowl; set aside.
- In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining powdered sugar, vanilla, and milk. Beat until well combined.
- With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
- Alternate blueberries, mousse, and strawberries in tumbler glasses. Continue layering depending on the size of your glasses.
Red, White, and Blueberry Popsicles, recipe provided below (adapted from The View From Great Island)
Ingredients: 1 heaping cup raspberries, 1 cup blueberries, and 1 cup vanilla flavored Greek yogurt
- Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside. Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.)
- Put the yogurt and each of the berry purees in small measuring cups with spouts. The goal is to thin them just a bit so they are pourable. Use water for the yogurt and the raspberries, and, depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your 'blue'. Keep these cups chilling in the refrigerator when you are not using them.
- To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. Put the mold in the freezer and freeze till firm, at least an hour, or more.
- Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
- Remove the foil at this stage, you won't need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next.
- Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for 30 seconds, remove, and try to pull the pops out. If they don't slide out, immerse again for just a few seconds.
Red, White, and Blue Chocolate Covered Strawberries, recipe provided below (adapted from Yummy Healthy Easy)
- white chocolate (I used Candiquik)
- blue sprinkles
- wax or parchment paper
- Melt white chocolate as instructed on the package. Dip strawberries in melted chocolate and then lightly dip in blue sprinkles. Set on wax or parchment paper to harden.
- Repeat until you get the quantity of strawberries desired. Serve and devour!
Red, White, and Blueberry Trifle, recipe provided below (adapted from Skinny Taste)
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
Ingredients For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 (4 oz) package white chocolate or cheesecake instant pudding mix
- 12 oz frozen whipped topping, thawed (I like TruWhip)
- Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
- Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.