We are past the 4th of July and that tells me that summer is already half over. Yikes! If you have to find a positive in that news however, here’s the best part… We are going right into the middle of all our garden growing and now is the time that we can start to enjoy the “fruits of our labor”. Or in this case, the blueberries of our labor! Is that yummy or what? I get so excited about this time of year because there is nothing quite like fresh fruit or vegetables from the garden. Continue reading “National Blueberry Month”
- 17 Oz. Angel Food Cake, cut into 1 inch cubes
- 1 Lb. Fresh Strawberries, hulled and sliced
- 1 Lb. Fresh Blueberries
- ¼ Cup Water
- 2 T. Sugar
- 2 T. Lemon Juice
- 2- 8 oz. Cream Cheese,
- pkgs. Softened
- ¾ Cup Sugar
- 2 Cups Heavy Whipping Cream
- ½ tsp. Vanilla
- In a measuring cup, combine water, 2 T. sugar and lemon juice and stir until sugar is dissolved.
- Set aside.
- Beat together cream cheese and ¾ cup sugar on medium speed until creamy and smooth.
- With mixer on, pour in heavy cream, then turn mixer to medium/high and continue beating until consistency of whipped cream.
- Add vanilla and beat until incorporated.
- Place ⅓ of angel food cake into the bottom of a trifle dish and brush with ⅓ of lemon syrup.
- Add ⅓ of cream and loosely spread it over cake pieces.
- Add ½ of the strawberries.
- Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer).
- Frost the top with last ⅓ of cream and decorate with remaining fruit.
These grab-n-go Mini Yogurt Parfaits are too good to resist. With a delicious homemade graham cracker crust, your favorite yogurt flavor, plus a delicious topping of your choice we promise you won’t be able to eat just one!
Although these treats can make a perfect handout at a holiday party, you can also freeze these tasty treats and place them in Ziploc Freezer bags until you’re ready to eat them! Your friends and coworkers will be jealous when they see you snacking on these beautiful Mini Yogurt Parfaits!
- Graham Cracker Crust
- 1½ Cups Graham Crackers, crushed
- ⅓ Cup Sugar
- 6 T. Butter, melted
- ½ tsp. Cinnamon
- Yogurt cups, your choice of flavors
- Toppings: Examples: Berries, banana slices, mint leaves, chocolates, etc.
- Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended.
- Place mixture in muffin tin or mini-muffin tin liners.
- Using a spoon, add yogurt to each cup until they are about ¾ of the way full.
- Add fresh berries, mint leaves, candies, chocolates or other combinations to decorate your parfaits.
- Freeze your cups until yogurt is firm (about 1-2 hours.)
This is a great salad to serve with a nice brunch or a dinner party. I have even added kiwi and fresh pineapple with it also. My favorite is when I have added Italian sparkling wine. Stand back and watch out, it will soon become one of your favorite salads. Enjoy….I did!
Coborn’s Meat and Seafood Merchandiser
- ¼ Cup Orange juice
- 3 T. Sugar
- 4 Medium Peaches, peeled, pitted and cut into chunks
- 1 Cup Fresh Raspberries or Blackberries
- 2 Cups Sparkling wine or lemon-lime carbonated beverage
- In large bowl, stir together orange juice and sugar.
- Stir in peaches and raspberries.
- Divide fruit mixture evenly among four 6 oz. Custard cups.
- Cover; freeze at least 1 hour.
- About 30 minutes before serving, remove custard cups from freezer.
- Let stand until slightly thawed.
- Transfer fruit mixture to four 8 oz. champagne saucers or margarita glasses.
- Pour sparkling wine or lemon-lime carbonated beverage over fruit.
- Serve immediately.
Red, White & Blue JELL-O Cake with Berries
With the Forth of July coming up, it’s a great time to make some red, white and blue treats. One of my favorite cakes to make for the holiday is the classic JELL-O Cake. It’s super easy to make and you can decorate it with fresh fruit in a patriotic pattern.
All you have to do is make a white cake in a 9”x13” cake pan. Go the easy route and just make it from a box mix. The box cake mixes these days are delicious and moist, but if you are a stickler for the real thing, use your favorite white cake recipe. The key to the JELL-O Cake is to poke holes in the cake while it is still warm. Use the handle of a wooden spoon or fork for this. After you poke the holes in the cake, make up a small box of red or blue JELL-O gelatin, according to the package directions, I used Food Club Raspberry gelatin. While the gelatin is still in liquid form, pour slowly and evenly over the cake until all the gelatin is absorbed. Place the cake in the fridge to let the gelatin set.
While you are waiting for the gelatin to set, get your fruit ready. Wash the blueberries, strawberries and raspberries that you will use on the top of your cake.
After your cake is completely cooled, and the gelatin is set up, take it out of the fridge, and frost the top with an 8 oz. tub of thawed Food Club whipped topping, and arrange your fruit in a pattern of your choice. You can use the blueberries for the blue corner of a flag and the strawberries and raspberries in rows for the stripes on the flag. However, I decided to do a diagonal stripe pattern so that each piece had a variety of fruits on top. Once you are done you have a beautiful, patriotic cake before serving that will look just as wonderful when you cut into it and reveal the colors inside.
Everyone is going to devour this dessert, but on the off chance that you do have a piece or two left over, it needs to be covered and stored in the refrigerator. Keep watch on the cake when serving outside on a hot day, the cool whip does tend to melt quickly.
Another great idea that is perfect for a Forth of July get together is Red, White and Blue Layer Cupcakes. They are easy to make and easy to serve. You can make them festive by preparing a box of white cake mix and dividing it into three equal portions. Leave one portion white, and use food coloring to tint one portion red and the other blue. Put your cupcake liners in the pan, and using an ice cream scoop or spoon, fill each cup with some of each of the three colors. Bake and directed, and when the cupcakes are cooled, frost with white icing and sprinkle with Over the Top’s red and blue sprinkles from Coborn’s.
I hope that you have a wonderful Fourth of July holiday and are able to enjoy some sweet treats!
Coborn’s Bakery Manager
St. Cloud, MN – Cooper Ave.
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