Red, White & Blue Desserts

Are you having a Memorial Day get together?  How about a Fourth of July or Labor Day party?  No matter what patriotic holiday you're celebrating this summer, here are a few of my favorite Red, White & Blue desserts to make - they are quick and easy and trust me, they taste just as good as they look.

RED, WHITE & BLUEBERRY TRIFLE

INGREDIENTS:

1 prepared angel food cake (13 oz)

1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and pie filling
2 cups thawed frozen whipped topping, divided

DIRECTIONS:
Cut cake into 1-in. cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

In bowl, combine remaining fresh and frozen strawberries; mix well.  Juice lemon to measure 2 tbsp juice. In another 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 create a flat surface.

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 strawberries and blueberries. Refrigerate until
ready to serve.  ENJOY!

BERRIES & CREAM WONTON CUPS

INGREDIENTS:
24 square wonton wrappers (produce section of grocery store)
1 Tbs. butter or margarine, melted
2 Tbs. granulated sugar
1 container (8 oz) low-fat strawberry yogurt
1 ½ cups frozen whipped topping, thawed (divided)
1 cup raspberries
½ cup blueberries
2 tsp. powdered sugar

DIRECTIONS:
Preheat oven to 350°. Using Pastry Brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Deluxe Mini Muffin Pan. Bake 6-8 minutes or until edges are golden brown. Remove from pan to Cooling Rack; cool completely.

Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach the star tip to the Easy Accent Decorator; fill with remaining whipped topping.

Using Small Scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.  ENJOY!