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Red, White, and Blue Ambrosia


1 pint heavy cream

1 tablespoon confectioners' sugar

2 cups sour cream

1 1/2 cups flaked coconut

1 (20 ounce) can crushed pineapple, drained

1 pint strawberries, hulled and sliced

1 pint fresh blueberries

3 cups miniature marshmallows


1. Combine the heavy cream and confectioners' sugar in a large bowl. Whip with an electric mixer until thick but not grainy. Mix in sour cream.

2. Use a rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.

Angel Fruit Trifle


1 (12 ounce) package frozen blueberries

1 prepared angel food cake, cut into chunks

2 cups chopped fresh strawberries

1 (12 ounce) package frozen peach slices, chopped

1 (6 ounce) container fresh raspberries

2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed


1. Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.

2. In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

Fourth of July Fruit Kabobs


2 watermelons

1 (10.5 ounce) package fresh blueberries

wooden skewers


1. Slice watermelon in thick slices. Cut out stars using a cookie cutter.

2. Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

NAN Dining Guide Spotlight on 07/01/2018

Print Headline: Fourth of July desserts

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