This Independence Day, sweeten up your spread with these 4th of July desserts. If you’re throwing a red white and blue party, we are sharing two of our favorite 4th of July desserts you can steal: Red, White and Blue No-Bake Mini Cheesecake Trifles and Vanilla Buttermilk Panna Cotta with Strawberry Gelee. No matter which recipe you choose, you’ll be able to enjoy one of our favorite things about summer and celebrating Independence Day: fresh fruit!
We all know that eating more fresh fruit is part of an overall healthy diet and that fresh fruits are a natural source of vitamins and minerals. These Red White and Blue No-Bake Mini Cheesecakes layer in lots of fresh fruit which makes them full of vitamins and delicious. These Red White and Blue, No-Bake Mini Cheesecakes are also easy to assemble, beautiful and tasty which is why they’re one of our favorite 4th of July desserts.
If you’re trying to boost calcium and probiotics the Vanilla Buttermilk Panna Cotta with Strawberry Gelee is the perfect dessert to celebrate Independence Day. Adding Buttermilk to the Panna Cotta adds essential nutrients, healthy probiotics and boosts calcium and protein intake. Topping the Panna Cotta with fresh, bright red strawberries gelee also adds a punch of color to celebrate the 4th.
Red White and Blue, No-Bake Mini Cheesecake Trifle
What you’ll need:
Makes 8 servings
- 8 vanilla wafer cookies
- 4 ounce fresh blueberries
- 8 ounce fresh strawberries
- 10 ounces fat free cream cheese
- 8 ounce powdered sugar
- 1-3/4 tsp lemon juice
- 7 ounces whipped topping
Crumble vanilla wafers and set aside. Wash blueberries and set aside. Wash and stem strawberries, cut into small pieces and set aside
Beat cream cheese in the bowl of an electric mixer until smooth. Add powdered sugar, beat to combine. Add lemon juice and beat until fully incorporated. Fold whipped Topping into cream cheese mixture. Fill piping bag with cream cheese filling
Create and layer the dessert as shown: Add 1/2 tablespoon of vanilla wafer crumble to glass, pipe a layer of cheesecake, add fresh chopped strawberries, pipe more cheesecake, finish with fresh blueberries, and a final rosette of cheesecake. Garnish with blueberry and a strawberry slice. Total amount of cheese cake filling per serving equals 2 ounce.
Vanilla Buttermilk Panna Cotta with Strawberry Gelee
What you’ll need:
Makes 12 servings
- 1-1/2 teaspoons unflavored plain gelatin mix
- 1-3/4 tablespoons cold water
- 1-1/3 cups cream, half & half
- 2/3 cup granulated sugar
- 1 fresh vanilla bean per panna cotta
- 2 cups 1% buttermilk milk
- 3 tablespoons prepared strawberry gelatin
- 1-3/4 Tablespoons blueberries
- 1/3 cup whipped topping, sugar free
- 3-1/2 tablespoons mandarin oranges, drained
- 2-2/3 teaspoons fresh mint
Be sure to make this recipe with Knox Gelatin. Sprinkle the gelatin over the cold water and allow to bloom for 5 minutes. Set aside.
Combine the half and half, sugar, and vanilla beans together in a medium saucepan and gently heat until sugar is dissolved and the mixture comes to a bare simmer.
Melt the gelatin over low heat and stir in the half and half mixture. Remove from the heat, strain through a fine mesh strainer and allow to cool to room temperature.
Stir the half and half into the buttermilk and pour 4 oz. of mixture into each ramekin. Refrigerate for at least 3 hours or until set.
When first layer sets gently pour the second layer 1 teaspoon of prepared strawberry galantine on top in a thin layer. Return to the refrigerator and allow to set completely for at least 3 hours.
Garnish each Panna Cotta with one blueberry, one 1/2 strawberry and one mandarin segment and fresh mint.
Make sure to enjoy these 4th of July desserts with friends, family and fireworks!