|Red, White and Blueberry Trifle|
Via Skinny Taste
Looking for some festive dessert ideas for your 4th of July celebration? Look no further! We have three delicious options that will have your mouth watering. We've got a patriotic trifle, cookies and Jell-O! Oh my!
Red, White and Blueberry Trifle
Gina's Weight Watcher Recipes
Servings: 14 Serving Size: 1 cup 4 points
10 oz angel food cake, cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:
6 tbsp fat-free sweetened condensed milk
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed
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. 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.
|Red, White and Blue Pinwheel Icebox Cookies|
Via Just a Taste
Red, White and Blue Pinwheel Icebox Cookies
Yield: About 4 dozen cookies
Prep Time: 6 hours (includes refrigeration)
Cook Time: 11 min
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
Red food coloring
Blue food coloring
In a medium bowl, sift together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)
Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue.
Add the final piece of dough to the stand mixer bowl, and with the mixer on "low," add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)
Refrigerate the dough for 30 minutes.
Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.
Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together.
Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.
Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours.
When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.
Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.
Via Recipe Boy
Yield: About 28 pieces
Prep Time: 6 hrs
1 (6 ounce) box red Jell-O gelatin (I used raspberry)
1 (6 ounce) box blue Jell-O gelatin (I used berry blue)
4 cups boiling water
2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 1/2 cups boiling water
1 (14 ounce) can sweetened condensed milk
1. In two separate rectangular pans (9x13-inch is fine), sprinkle each box of Jell-O gelatin. Add 2 cups of boiling water to each pan. Stir until the gelatin dissolves. Put in refrigerator for at least 3 hours, until the liquid turns into jiggly Jell-O.
2. Cut each flavor into small blocks. Carefully mix the blocks in a 9x13-inch pan.
3. In a different bowl, sprinkle 2 pouches of unflavored gelatin into 1/2 cup of cold water. When the gelatin blooms, add 1 1/2 cups boiling water. Whisk it together until it dissolves. Add the can of sweetened condensed milk. Stir and cool.
4. Pour the milk mixture over the Jell-O blocks and stick it in the refrigerator for at least 3 hours (or overnight).
5. Cut into squares or rectangles, and enjoy.
For home tips, home tours and more visit homechanneltv.com.