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Berry Patriotic: Delicious Berry Recipes

The Fourth of July should be celebrated with a festive evening of sparklers, barbecues and a lot of red-white-and-blue decorations. Make your tasty recipes the color of the flag too, with these patriotic recipes.

Red, White & Blue Parfait

Ingredients
1 8 ounce carton vanilla low-fat yogurt
¼ teaspoon almond extract or ½ teaspoon vanilla
4 ounces (1/2 8 ounce container) frozen light whipped dessert topping, thawed
3 cups fresh raspberries and/or cut fresh strawberries 
3 cups fresh blueberries

Directions

  1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
  2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.

Independence Icebox Cake

Ingredients
1 12-ounce box vanilla wafers
1 pound strawberries, hulled
3 cups heavy cream
1/3 cup granulated sugar
1 cup blueberries
1 cup raspberries

Directions

  1. Line the sides of a 9″x3″ springform pan with parchment paper strips. Lay half the vanilla wafers on the bottom of the pan in overlapping concentric circles.
  2. Puree strawberries in a food processor. In a large bowl or stand mixer, whisk whipped cream and sugar to soft peaks. Remove 2/3 of the whipped cream from the bowl. Fold the strawberry puree into the remaining 1/3 whipped cream.
  3. Put 1 cup plain whipped cream into a large resealable plastic bag. Snip off one corner of the bag. Pipe the cream over the wafers, along the sides of the pan, to create a one-inch dam. Pour the strawberry whipped cream into the center of the pan and spread the edges to the dam.
  4. Place the remaining cookies over the cream. Top the cookies with the remaining cream, spread to the edges of the pan, and smooth to level. Place the blueberries evenly over one third of the cream. Place the raspberries in four or five stripes to create a flag pattern.
  5. Chill at least 8 hours or up to overnight. Remove the sides of the springform pan and the parchment. Cut cake into wedges and serve.

Mixed Berry Tiramisu 



Ingredients
1 cup diced strawberries
1 cup raspberries
1 cup blueberries
3 tablespoons granulated sugar
1½ cups heavy cream
8 ounces mascarpone, at room temperature
2 tablespoons powdered sugar
1½ teaspoons vanilla extract
1 7-ounce package ladyfingers
1 cup fruit juice

Directions

  1. Place the fruit in a bowl and stir in 3 tablespoons of granulated sugar. Set aside.
  2. In the bowl of a mixer, combine the heavy cream, mascarpone, powdered sugar, and vanilla extract. Using the whisk attachment, beat until smooth (you may have to run a spatula around the sides and the whisk once or twice in the beginning) and peaks form.
  3. Place the fruit juice (including any extra liquid from the fruit, if you like) in a shallow dish or bowl. Holding a ladyfinger horizontally, dip one half of it quickly (less than 1 second) into the juice. Place it, dipped side facing up, in the bottom of a 9×9 baking pan. Repeat with half of the ladyfingers, until the bottom of the pan is covered (I did 2 rows of 6 ladyfingers).
  4. Spread half of the mascarpone mixture evenly over the ladyfingers. Place half of the fruit on top (I recommend draining off any excess liquid first). Using the method described in step 3, dip the remaining ladyfingers and place them on top of the fruit layer (facing the opposite direction of the first layer of ladyfingers). Top with the remaining mascarpone mixture and fruit.
    Cover and refrigerate for 4-8 hours before serving.

No-Cook Red, White & Blue Cake

Ingredients
15 graham crackers (8 ounces)
1 stick unsalted butter, melted
3 tablespoons granulated sugar
Salt
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup confectioners’ sugar
1 cup Greek yogurt (full-fat)
2 teaspoons pure vanilla extract
1 cup heavy cream, whipped
2 cups fresh berries 

Directions

  1. In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  2. In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
  3. Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

Patriot Punch

Ingredients:
2 cups red raspberries
12 lemons
11/2 cup sugar
1 to 2 dozen Borage flowers

Directions:
Juice lemons, set aside. Place 1 1/2 cups of the berries in a pan with 3/4 of a cup of water. Place over medium heat for about 10 minutes while mashing berries. Strain and return liquid to pan. Add lemon juice and sugar. Heat until sugar is dissolved. Allow mixture to cool. Dilute with ice and water to taste. Float edible flowers and remaining berries on top. Makes 10-12 servings. 

Red, White & Blue Sangria

Ingredients
2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
1/2 cup berry-flavored vodka
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup (see tips below)
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks

Directions:

  1. Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

Recipes courtesy of Martha Stewart and Recipe Girl.

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