It’s almost the Fourth of July everyone! We American families get a bit dotty for red, white & blue, don’t we? Pull out your American flag; pull out your red, white & blue star tablecloth with matching napkins; put on your red shirt, with your blue shorts and your white hat (the one with the red, white & blue ribbon); and get down to celebrating!
Martin and Sylvia’s family enjoy those patriotic colors too, in this upcoming Friday’s story: Martin & Sylvia “Independence Day on the Green”. Momma surprises the children with a red, white and blue meal.
Breakfast was eggs on toast with a bowl of beets and another bowl of blueberries.
“Blueberries!” shouted Sylvia “Can we eat them first?”
Martin was more curious about the beets. He had never had beets for breakfast before. Momma explained that the beets were red, the eggs were white, and the blueberries were blue. Red, white and blue for the Fourth of July!
Sylvia smiled a wide blue smile from the blueberries.”
Inspired by our dear M & S, we added some red, white and blue to our week — just to pump up the patriotism (and bring some smiles for momma’s creativity)!
This was for snack:
Strawberries, Blueberries and Vanilla Yogurt. (Super simple!)
This was a part of lunch:
Fourth of July Fruit Salad. (See the stars and stripes? It’s just apples, blueberries, strawberries and watermelon.)
And this was for dessert:
Red, White and Blue Pops! (Recipe below.) Well, they aren’t perfectly blue, but they are made with BLUEberries, which counts, I think.
We shared them with our precious friends. When I asked my little friend below which color she thought tasted best, she said (with the most adorable smile ever), “ALL of them.”
Red, White and Blue Popsicles
adapted from Cooking Light
3 tbls sugar (or more if you like things really sweet)
3 tbls fresh lemon juice
1 cup fresh blueberries
1 cup fresh strawberries
¾ cup vanilla yogurt
Combine 1.5 tablespoons sugar, 1.5 tablespoons fresh lemon juice, and blueberries in a food processor or blender, and process until smooth. Set aside.
Now combine 1.5 tablespoons sugar, 1.5 tablespoons fresh lemon juice, and strawberries in a food processor, and process until smooth. Set aside in the refrigerator.
Pour the blueberry mixture into the ice-pop molds until the molds are ⅓ full, dividing between 4 ice-pop molds. Freeze 25 minutes (or until set).
Add a layer of vanilla yogurt, filling the ice-pop molds until they are ⅔ full. Freeze 25 minutes (or until set).
Pour the strawberry mixture into the ice-pop molds until the molds are completely full. Add the lids and freeze for 3-4 hours, until fully frozen.
What red, white and blue foods have you enjoyed? We’d love to hear!
If you liked this recipe, here are others you might enjoy:
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About the Author
Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.