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
1 (10.5 ounce) package fresh blueberries
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