Memorial Day is coming up soon. For a lot of people that will mean picnics, carry-ins, and family gatherings.
Memorial Day is a day to remember and honor those who lost their lives while serving our country in the armed forces. It has a long and winding history, but the tradition of decorating the graves of fallen military men and women goes back to before the Civil War.
Whether you participate in patriotic remembrances or simply enjoy the day off work to gather with friends and family, you might want to make something red, white, and blue. Here are a few good recipes.
May your week ahead be filled with sunshine.
Red, White, and Blueberry Trifle
from Pampered Chef
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups fresh blueberries
1 container frozen sliced strawberries in syrup, thawed
4 containers (6 oz) blended strawberry yogurt
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
2 tbsp fresh lemon juice
2 cups thawed frozen whipped topping, divided
Cut cake into 1-in. cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup of the fresh strawberries and 1/2 cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly.
To garnish, fill Easy Accent® Decorator fitted with open star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved berries. Refrigerate until ready to serve.
Nutrients per serving: alories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g
Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired.
Red White and Blue Sweet Summer Salad
3 - 4 cups of fresh romaine lettuce, washed and torn
1/2 cup fresh blueberries
1/2 cup fresh strawberries, cut in small chunks
1 ounce crumbled Feta
1 tablespoon sweet poppy seed dressing
Wash, dry and prepare lettuce and fruit. Place the lettuce in a large bowl. Top with the blueberries, strawberries, and Feta. Drizzle the dressing over all. Refrigerate until ready to serve.
Red White and Blue Fruit Skewers with Cheesecake Yogurt Dip
For the cheesecake dipping sauce:
4 oz 1/3 less fat cream cheese, softened
1 cup fat free Greek yogurt
1 tsp vanilla
1/4 cup raw sugar
For the skewers:
14 oz angel foods cake, cut about 1-inch cubes
72-84 medium strawberries (about 3.5 lbs) stems removed
1 pint blueberries
24 to 28 skewers
In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.
Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewer with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.
serving size: 1 skewer, 1 tbsp dip
makes about 24 - 28 skewers
Old Points: 2 • Weight Watcher Points+: 2 pt • Calories: 85 • Fat: 1 g • Carb: 16 g • Fiber: 1 g • Protein: 3 g • Sugar: 6 g • Sodium: 128 mg • Cholest: 0 mg