Independence Day is a national holiday generally marked by patriotic displays consisting of the colors red, white, and blue, symbolizing the American flag. Much like other summer-themed events, 4th of July celebrations often take place outdoors, and friends and families often gather for picnics or barbecues. And no good barbecue is complete without some festive 4th of July desserts.
Kid of all ages enjoy traditions such as Independence Day fireworks, which are often accompanied by patriotic songs such as the national anthem, “The Star-Spangled Banner”; “God Bless America”; “America the Beautiful”; “My Country, ‘Tis of Thee”; “This Land Is Your Land”; and “Stars and Stripes Forever”.
I have created some festive 4th of July desserts to accompany my families gathering this year, which I hope will contribute to the decorative tablescape, while providing a healthy alternative to some of the other dishes our friends will be bringing.
Healthy 4th of July Desserts
- 1 container raspberries
- 1 container blueberries
- ½ bag marshmallows
- 15 skewers
- Alternating blueberries for the stars, and raspberries and marshmallows for the stripes on the American flag, layer these onto your skewers and lay them onto a plate.
Chef Note: You could also use strawberries or blackberries, or any other fruit you prefer.
Red, White & Blue Fruitsicles
- 1 ½ cups fresh strawberries
- 1 ½ cups fresh blueberries
- 1 cup canned light coconut milk
- 1 teaspoon vanilla extract
- 3 packets Stevia
- For this 4th of July dessert recipe, puree the strawberries in a blender or food processor with 1 packet stevia.
- Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about ⅓ of the way; if you have extra, pour it into the 10th mold). Freeze this layer until solid (roughly 2 hours).
- Mix the coconut milk, 1 packet stevia, and vanilla. Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about ⅓ of the way; if you have extra, pour it into the 10th mold). Add popsicle stick. Freeze this layer until solid.
- Puree the blueberries in a blender or food processor with 1 packet stevia. Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about ⅓ of the way; if you have extra, pour it into the 10th mold).
Chef Notes: I picked up these super cute popsicle molds for 97 cents at Walmart. They come 4 in a pack and they have their own handles, but I prefer to use wooden craft sticks because a) my kids lose the handles in the backyard, and b) my dishwasher likes to melt the handles anyway.
Chef Notes: To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.
No-Bake Strawberry Cheesecake
- 1¼ cups strawberries, hulled and diced
- 2 tablespoons plus 6 tablespoons honey, divided
- ½ cup half-and-half
- 1¼ teaspoons unflavored gelatin
- 2 tsp vanilla extract
- ⅔ cup graham crackers
- 2 Tbsp melted butter
- 1 (8 ounce) package reduced-fat cream cheese, softened
- ½ cup low-fat plain Greek yogurt
- In saucepan over medium heat, stir strawberries and 2 Tbsp honey together until strawberries are slightly cooked down (roughly 10 minutes).
- In separate saucepan, combine half and half and gelatin and stir until gelatin is dissolved. Turn heat to low heat and add vanilla.
- Combine melted butter and graham crackers until crumbly crust forms and press into the bottom of mason jars or small ramekins.
- Beat cream cheese and remaining 6 Tbsp honey with an electric mixer.
- Gradually add Greek yogurt and continue mixing.
- Scrape the sides of the bowl and add the gelatin mixture; beat until smooth.
- Using a silicone spatula, mix in ⅓ cup of the strawberry mixture.
- Spoon the cream cheese mixture into the jars or ramekins, dividing evenly.
- Top each cheesecake with a heaping ¼ tsp of the remaining strawberry mixture.
- Refrigerate the cheesecakes until set, at least 2 hours.
- Enjoy (this is my favorite of the 4th of july desserts)!
Chef Notes: This isn’t a tip or a trick, but rather a testimony for just how delicious this recipe is. I have never been a cheesecake fan. My mom actually asked me to create a healthier version of a cheesecake, and I obliged because I love my mom, and I am always up for a challenge. I always try out my recipes before sharing them, of course, and not only did I taste test this one, but I devoured it. I had to make a second batch for my mom because I enjoyed it THAT much.
Chef Note: While these can last for up to a few days in the refrigerator, I would not let them go more than a day or two because the crust tends to get a bit mushy if left for longer than that. But, that shouldn’t be a problem with these (or any) 4th of July desserts. They are that good!
- 2 cups watermelon stars
- 1 cup fresh blueberries or blackberries
- 1 bottle chilled dry white wine such as Fumé Blanc, Chenin Blanc, or Vinho Verde
- 1 liter chilled lemon lime soda, such as a Sprite or 7UP
- Place the watermelon stars and blueberries/blackberries in the bottom of a 1-gallon pitcher (or directly into each glass.
- Pour in the white wine and soda, and gently mix to combine.
Chef Notes: You could also serve with a red wine if you prefer, or you could also make non-alcoholic with just soda, or even water!
- 2 ripe bananas
- ¼ cup coconut oil
- 1 cup rolled oats
- 1/3 cup shredded coconut
- 1/3 cup cherries (you can use dried or fresh pitted)
- 1/3 cup chopped walnuts
- 2 scoops BioTrust Harvest Vanilla Caramel Protein Blend
- 1 tsp chia seeds
- Pinch of salt
- Preheat oven to 325 degrees.
- In a large mixing bowl mash the bananas.
- Melt the coconut oil, and add to the bananas, mixing until incorporated.
- Stir in remaining ingredients and mix thoroughly.
- Drop by rounded spoonful onto baking sheet.
- Bake for roughly 20 minutes or until edges are browned.
With the addition of these 4th of July desserts to your holiday spread, you are guaranteed to have friends and family clamoring for me.