We cannot forget about the desserts! This post does come with a WARNING though….the last dessert has a lot of sugar in it! So although that recipe should not be classified as a “healthy” recipe; it is so good it was worth putting in this post! OK, now that that is out of the way you can consider yourself warned. Now to the fun part: The Recipes……
Red, White, and Blue Popsicles
Ingredients:
- 1 ½ cups blueberries
- 1 cup raspberries
- 2 cups limeade
Instructions:
Divide blueberries and raspberries among freezer-pop molds. Pour limeade over the berries. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water to loosen before removing from mold.
*Recipe from Eatingwell.com*
Red, White, and Blue Parfaits
Ingredients:
- 18 ounce carton vanilla low-fat yogurt
- ¼ teaspoon almond extract or 1/2 teaspoon vanilla
- 28 ounce container frozen light whipped dessert topping, thawed
- 3 cups fresh raspberries and/or cut-up fresh strawberries
- 3 cups fresh blueberries
Instructions:
- In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
Wild Patch Blackberry Cobbler
Ingredients:
For The Filling:
- 4 ½ to 5 cups fresh wild blackberries
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For The Topping:
- 1 ½ cups unbleached all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¾ cup (1 ½ sticks) butter
Instructions:
Preheat oven to 350 degrees F. Combine all ingredients for the filling and spread mixture into a greased 9×13 inch baking dish. Mix all dry topping ingredients. Using a pastry blender cut butter into the dry ingredients until mixture is crumbly (you should have pea sized lumps). Spread the topping evenly over the berry filling. Bake for 45 to 50 minutes or until topping is golden brown.
Recipe Notes:
- You can top always top the cobbler with vanilla ice cream
- The cobbler will be juicy when you first take it from the oven. It often thickens as it cools
* Recipe out of Missouri Conservationist Magazine*
