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Four Health Treats to Serve on Fourth of July

With the Fourth of July right around the corner, you may be building your list of things to serve at your celebration. While it is always fun to indulge in sweets like cake and cookies during special occasions, there are also a ton of amazing healthy recipes to get you into the patriotic spirit. We have listed a few of our favorites below that are both nutritious and child friendly. Enjoy!

Layered Ribbon Jell-O Salad

Recipe and photo from Two Healthy Kitchens

Ingredients 

  • 6 3-oz. boxes of Jell-O gelatin (Red and Blue for 4th of July)
  • 6 3/4 cups water, divided
  • 3 cups nonfat vanilla Greek yogurt

Directions

  1. Mix up a box of Jell-O.
  2. Pour half of it into your pan and chill.
  3. Meanwhile, mix in some Greek yogurt for the second half.
  4. Pour that in and let it chill some more.
  5. Then repeat with the next color

Red White and Blue Popsicles

Recipe and photo from An Edible Mosaic 

Ingredients 

  • 7 ounces fresh strawberries hulled and coarsely chopped (about 1 1/2 cups lightly packed chopped strawberries)
  • 3 1g packet stevia divided (more or less depending how sweet your berries are)
  • 1 cup canned light coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups blueberries fresh or frozen (thawed if frozen)

Directions

  1. Puree the strawberries in a blender or food processor with 1 packet stevia (you will get about 1 cup of strawberry liquid). 
  2. Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). 
  3. Freeze this layer until solid, or nearly solid for a more “tie-dyed” look.
  4. Mix the coconut milk, 1 packet stevia, and vanilla. 
  5. Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). 
  6. Freeze this layer until slushy (about 10 minutes), then insert the wooden sticks and freeze until solid, or nearly solid for a more “tie-dyed” look.
  7. Puree the blueberries in a blender or food processor with 1 packet stevia (you will get about 1 scant cup of blueberry liquid). 
  8. Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).
  9. Freeze the pops until solid before unmolding.

Helpful tips

  • Net Carbs: 5g per serving (1 popsicle)
  • When filling the molds, make sure not to fill them over the “fill” line, since liquid expands as it freezes.
  • To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.
  • Once unmolded, I wrap each pop in plastic wrap and store them in a zip-top bag in the freezer.
  • If you don’t want to use stevia, you can use any sweetener you like to taste, such as agave nectar, maple syrup, honey, or sugar.

Easy Flag Fruit Dessert Plate

Recipe and photo from Family Fresh Meals

Ingredients

  • 5-6 cups of red fresh fruit. (Such as cherries, strawberries and raspberries)
  • 2 cups of blueberries
  • 3 cups of yogurt or white chocolate covered pretzels

Directions

  1. Wash fresh fruit and dry. 
  2. Lay out fruit and pretzels to represent the flag stripes and place a small bowl of blueberries on the top left.

Watermelon Slushies

Recipe and photo from Family Fresh Meals

Ingredients 

  • 4 cups cubed frozen watermelon
  • 2 cups lemonade plus more if needed
  • Ice if needed

Directions

  1. Process frozen watermelon and lemonade in a blender until combined. 
  2. Add ice if you’d like it thicker, or more lemonade if you’d like if thinner. 
  3. Serve immediately.

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