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try these recipes Fourth of July desserts 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. Celebrate the holiday with these sweets JULY 1 - 7, 2018 What's Up! 47