RED, WHITE, AND BLUE DESSERT RECIPES

Are you still looking for red, white and blue dessert recipes to celebrate 4th of July? Try our favorite red, white, blue dessert recipes by Gesine Bullock-Prado… I love her super easy red, white and blue fruit tart recipe, where you can show off your patriotic side with pride through raspberries and blueberries. If you don’t have raspberries, use strawberries cut into small pieces.

Another favorite of mine is Gesine’s Frozen Yogurt Icebox Cake recipe. She cleverly hides the frozen yogurt stars in the frozen yogurt icebox cake. When you cut into this delicious and simple yogurt cake, your family and friends will wonder how did you put the stars in the cake. It is easier if you have a silicone star-shaped mold. If you don’t, just spread soften frozen yogurt in a small sheet pan lined with parchment paper or food-plastic wrap, freeze it, and use a star cookie cutter to cut it. Fell free to use your favorite store-bought ice cream, gelato, and/or sorbet instead of frozen yogurt.

Now, watch and learn how Gesine makes these delicious red, white and blue desserts!

Berry Flag Tart
Yield: 24 servings
Preparation: 1 hour
Bake: 1 hour 15 minutes @ 350°F
You’ll need: One 15- x 10- x 1-inch baking pan, 1-inch star cutter

Crust:
3 cups all-purpose flour
2 Tablespoons granulated sugar
1-1/2 teaspoons salt
1-1/2 cups cold unsalted butter, cut into 1/2-inch slices
1/2 cup ice water
1 egg
2 Tablespoons water
1/3 cup Swedish Pearl Sugar

Raspberry Filling:
Five 6 ounce packages fresh raspberries (about 8 cups)
2 teaspoons finely shredded lemon peel
2 Tablespoons lemon juice
3/4 cup granulated sugar
1/4 cup ClearJel or cornstarch
Pinch salt

Blueberry Filling:
Two 6 ounce packages fresh blueberries (about 2 cups)
1 teaspoon finely shredded lemon peel
1 Tablespoon lemon juice
1/4 cup granulated sugar
2 Tablespoons ClearJel or cornstarch
Pinch salt

1. To make the crust, add the flour, granulated sugar and salt in a food processor. Pulse to mix the ingredients. Add butter; pulse until only a few large butter chunks are visible. Slowly add the water while pulsing. Continue pulsing until the water is evenly distributed. Transfer dough to a sheet of plastic wrap and gently knead to incorporate any remaining dry bits. Divide dough into 2 uneven balls; one ball should contain two thirds of the pastry. Wrap each ball in plastic wrap. Chill dough portions for 30 minutes or until easy to handle.

2. Roll the large dough portion into a 17- x 12-inch rectangle. Place in a 15- x 10- x 1-inch baking pan and trim edges even with sides of pan. Prick the bottom of the dough with a fork and chill until ready to assemble tart. Roll remaining dough portion into a 15- x 10-inch rectangle. Cut six 1/2-inch wide strips from the long side of the dough. Next, cut four more 1/2-inch wide strips that are 9 inches long. Cut as many 1-inch stars as you can with remaining dough, re-rolling scraps as necessary. Place strips and stars on a large baking sheet line with parchment paper. Brush with a mixture of egg and water. Generously sprinkle with Swedish sugar and gently press sugar into surface of dough. Chill while preparing fillings.

3. To make the blueberry filling, mix granulated sugar, ClearJel, and salt in a small bowl. In another bowl, put the blueberries and mix with lemon peel and juice. Add the sugar mixture over blueberries and mix until combined. Do the same for the raspberries.

4. Preheat oven to 350 degrees F. With the long side of the dough-lined pan facing you, arrange blueberry filling in the upper left corner of the pan, covering about a 6- x 4-inch rectangle. Spoon the raspberry filling around the blueberries to fill the pan. Place the dough strips over the raspberries, trimming as necessary. Arrange the stars over the blueberries. Bake 60 to 75 minutes or until the filling bubbles and the edges of the crust are golden brown. Serve warm or at room temperature.

Frozen Yogurt Icebox Cake
Yields: 10 slices
Preparation: 45 minutes
Stand: 10 minutes to 15 minutes
You’ll need: One silicone star-shaped mold, a 9-inch Pullman or a 9- x 5-inch loaf pan

Plain Yogurt:
2 pints low-fat vanilla-flavored Greek frozen yogurt
Nonstick cooking spray

Red Yogurt:
2 pints low-fat strawberry-flavored Greek frozen yogurt
1/4 cup pomegranate or cherry juice
2 teaspoons red gel food coloring or 4-1/2 teaspoons red liquid food coloring (optional)

Blue Yogurt:
2 pints low-fat blueberry-flavored Greek frozen yogurt
1/4 cup blueberry juice
1/2 teaspoon blue gel food coloring or 1-1/2 teaspoons liquid blue food coloring (optional)

Assembly:
Coconut chips

1. Spray the cavities of the silicone with nonstick cooking spray, set aside. Line a 9-inch Pullman or a 9×5-inch loaf pan with 2 sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan, set aside.

2. In a bowl, put one and a half pint of vanilla yogurt and stir until soften. Fill the cavities with softened yogurt.

3. To make the red yogurt, mix the strawberry frozen yogurt and pomegranate juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, about one hour.

4. Then, make the blue yogurt, by mixing the blueberry frozen yogurt and blueberry juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, for 1 hour.

5. Spread red yogurt evenly in the bottom of the prepared pan. Remove the stars from the cavities and press down the center of the red yogurt, until the bottom points of the stars are completely submerged in the red yogurt and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour. Spread blue yogurt in an even layer over the stars to cover. Freeze until very firm, or at least 24 hours. To unmold, lift the plastic wrap from pan. Place on a serving plate and remove the plastic; sprinkle with coconut. Let stand for 10 to 15 minutes before cutting. Slice with a sharp knife.

Want more red, white and blue dessert recipes? Got 30 minutes? Try these…

Red, White, and Blue Berry Trifle
Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies
Red, White, and Blue Parfaits

DARK CHOCOLATE AVOCADO PUDDING RECIPE

Avocados are high in fiber, potassium, Vitamin E, B-vitamins and folic acid. This no-cook dark chocolate avocado pudding uses avocados for its creamy base and makes for a delicious dairy-free treat. If you love chocolate pudding, you’re going to be pleasantly surprised by this clever and incredibly guilt-free dessert! To speed up the process of ripening avocados, place them in a paper bag at room temperature usually for two to five days. The skin will turn dark as the fruit ripens. Only refrigerate avocados once they are ripe, they can be kept refrigerated for up to a week.

Dark Chocolate Avocado Pudding
Makes 4 servings

3 avocados
6 Tablespoons cocoa powder
1/4 cup raw honey
1 teaspoon pure vanilla extract
Sea salt

*** For directions watch the video.

Want more avocado recipes? Try these recipes…

Dark Chocolate Avocado Pudding
Avocado Gelato
Chocolate Avocado Pistachio Cake
Chocolate Avocado Pistachio Cake
No Bake Avocado Creme Brulee
No Bake Avocado Creme Brulee

CINNAMON SWIRL PANCAKES RECIPE

Happy Mother’s Day! What better way to show how much you love her by making this cinnamon swirl pancakes to celebrate her day. Watch and learn how Ben, from Sorted, combines cinnamon bun with fluffy American-style pancake. Your mom will think you slaved all morning to prepare this amazing pancakes.

Cinnamon Swirl Pancakes
Makes 12 pancakes

75 g salted butter
75 g dark brown sugar
1 teaspoon ground cinnamon
150 g Self Rising Flour
1 teaspoon baking powder
150 ml buttermilk
Pinch of salt
Knob of butter to cook
Fresh berries to serve

*** For directions watch the video.

Want more Mother’s Day recipes? Try these…

cinnamon swirl pancakes
Chocolate-Pecan Pancakes
Baked French Toast
Baked French Toast
Cronuts
Cronuts