Fourth of July desserts

Celebrate the holiday with these sweets

Red, White and Blue Ambrosia Ingredients

• 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

Directions

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 Ingredients

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

Directions

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 Ingredients

• 2 watermelons • 1 (10.5 ounce) package fresh blueberries wooden skewers

Directions

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.