July4
This is a super easy no-bake dessert for your 4th of July celebration… and it’s pretty patriotic, too: Red (Raspberries), White (Angel Food Cake) and Blueberries between thick layers of whipped cream.
Hard to give you an exact recipe for this because a lot depends on the size of the berries you choose and how small you cut the angel food cake. You don’t even need to use the little jars… but I did because they were cute and easy to store. Save the box the jars come in… it makes it easier to keep them together.
One huge tip: Really pack the parfait layers together. “Contents may settle” (as they say on the side of cereal boxes), and you want all that deliciously sweet berry juice to soak into the light and fluffy angel food cake.
So give this super easy no-bake dessert a try for your 4th of July celebration. Hey, this is so simple to put together, get the kids to help… it’s your holiday, too!
Red, White and Blueberry Parfait
prep: 20 minutes
makes 6 (6 ounce) servings
you’ll need…
½ of a 13 oz. angel food cake (6 cups, small cubed dry measure)
1 cup whipped cream
3 cups blueberries
3 cups raspberries (or strawberries, sliced)
12-oz. canning jars
let’s get to it…
Slice the angel food cake into ½-inch cubed squares. Add ¼ cup cubed cake to each jar.
Spoon 1 tablespoon of whipped cream on top. Add ¼ cup blueberries, another tablespoon of whipped cream, ¼ cup raspberries and another tablespoon of whipped cream.
Add ¼ cup cubed cake on top and seal with canning jar lid. Refrigerate until ready to serve.
December17
Top your holiday desserts with this bit of sweet enchantment: Candy Cane Whipped Cream.
There’s nothing like homemade whipped cream. Seriously.
The billowing clouds of cream go with just about everything. Serve it sweetened as a topping or as a filling for pies and cakes. A small dollop of savory whipped cream in a soup richly elevates the flavor.
But, for the holidays, this Candy Cane Whipped Cream recipe is all about fun. Be careful not to over whip it, or the cream will become curdled-looking and grainy. A really cold mixing bowl and beaters help. Also, make sure you pulverize the candy cane because you don’t want a sharp shard ruining the fun.
You can refrigerate Candy Cane Whipped Cream for about eight hours, but otherwise it doesn’t store very well. If you have any leftover, serve it with hot chocolate or stir it into your coffee. You can also use it as a dip for Christmas cookies.
But please don’t do what I did (grab a spoon and eat it out of the mixing bowl). That is definitely NOT enchanting (but pretty delicious)!
Candy Cane Whipped Cream
prep: 15 minutes
you’ll need…
2 6-inch candy canes (you’ll need ⅓ cup finely crushed candy cane)
2 cups heavy cream
2 tablespoons confectioners’ sugar (powdered sugar)
1 teaspoon vanilla
let’s get to it…
Place the candy canes in a gallon size Ziploc® Freezer Bag. Place a kitchen towel over the Ziploc® bag. With a heavy skillet, meat pounder or a heavy can, pound the candy canes until completely pulverized with no sharp shards remaining; set aside.
Pour the cream into a large mixing bowl. Beat on low speed for 30 seconds.
Add the sugar and vanilla and beat on medium speed for 30 seconds. Increase the speed to high for 20 seconds or until soft peaks form and the volume has doubled. If you like stiffer peaks, beat for another 10 seconds (be careful not to overbeat or you’ll make butter!).
Fold crushed candy canes into whipped cream. Serve immediately or store for up to 8 hours.
tip: if you have leftover crushed candy canes, sprinkle on top of the dessert!
