Desserts for the Fourth of July & other patriotic holidays
If you’re the designated dessert bringer for this year’s Fourth of July potluck, think Jell-O. Easy to prepare and serve, gelatin-based desserts have an all-American appeal that guarantees the dish will be licked clean when you bring it home from the party.
They are a welcome, cool treat on a hot day, and are readily-adapted to a red-white-and-blue theme, especially now that a berry-blue flavor is available.
And there’s no tastier way of getting our daily quota of fruits than by combining them with a flavorful gelatin. Today’s column has a couple of easy recipes for patriotic desserts, plus other last-minute ideas for your Independence Day feast.
Strawberries and blueberries add refreshing flavor to these recipes.
Red, white & blue loaf recipe
2-3/4 cups boiling water
1 (4-serving size) package strawberry flavor gelatin dessert (or any red flavor)
1 (4-serving size) berry blue flavor gelatin dessert
1 cup cold water
1-1/2 cups sliced strawberries
1 (4-serving size) package lemon flavor gelatin dessert
1 pint vanilla ice cream, softened
1-1/2 cups blueberries
Place red gelatin in a medium-size bowl and add 1 cup boiling water, stirring at least 2 minutes until gelatin is completely dissolved. Repeat process with blue gelatin.
Stir 1/2 cup cold water into each bowl. Place bowl of red gelatin in larger bowl of ice and water. Stir until thickened, about 8 minutes. Stir in strawberries.
Pour into 9-by-5-inch loaf pan. Refrigerate 7 minutes.
While that is refrigerating, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl until completely dissolved. Spoon in ice cream until melted and smooth. Spoon over red gelatin layer in pan. Refrigerate 7 minutes.
Meanwhile, place bowl of berry blue gelatin in larger bowl of ice and water. Stir until thickened, about 7 minutes.
Stir in blueberries. Spoon over lemon gelatin in pan. Refrigerate 4 hours or overnight, until firm. Unmold to serve. Store leftover dessert in refrigerator.
Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from edges with moist fingers.
Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Makes about 8 cups, or 12-14 servings