Cooking web notes

Independence Day Fun!

Here's an update on the Picnic Game:

I'm going to a picnic and I'm bringing:

A: Almond Joy Pie: Brought by Marjie from Modern Day Ozzie and Harriet

B: Baked Beans: Brought by Kasha from Grub and Stuff

C: Chocolate Picnic Cake: Brought by Janet from Dying for Chocolate

D: Dutch Funnel Cake: Brought by Julie from The Sporadic Cook

E: Easy Blender Chicken Pie: Brought by Juliana from Simple Recipes

F: Five Bean Salad: Brought by me!

Check with Louise at Months of Edible Celebrations for the rest of the picnic recipes! There's still time to join the fun.

And do you need another dessert for the 4th? Here's an idea...........

 

Great BBQ's, family, children running around with sparklers and tables loaded with food is how I remember most of the Independence Day celebrations in our family...and the magnificent fireworks as we all lay back on our blankets. I bet most of us will be having picnics on the 4th...and while strawberry shortcake is what my mother made most often for dessert on the 4th, as kids we all preferred ice cream cones or popsicles. Because I'm still a kid at heart, I found a frozen dessert recipe that's made with fruit and yogurt. It's a favorite of mine because it has sweetened condensed milk as an ingredient. Has to be fabulous, right? Did I mention there are marshmallows? Yep, those too.
You want to make this at least a day ahead. It's a quickie dessert with red, white and blue ingredients for a Happy Birthday to America!

Fourth of July Frozen Delight

Ingredients:

1 can sweetened condensed milk
1/3 cup lemon juice
2 teaspoons lemon rind
2 cups plain yogurt
2 cups miniature marshmallows
1/2 cup chopped nuts
1 pint fresh strawberries, sliced
1 cup fresh blueberries

Method:
Combine the condensed milk, lemon juice and rind and mix well. Stir in the yogurt, marshmallows and nuts. Spread half the mixture in a 9 by 13 dish. Put half the strawberries and half the blueberries on top. Pour the other half of the yogurt mixture on top and use the remaining fruit on top, pushing them in slightly.
Cover and freeze.
Remove from freezer about 10 minutes before you're ready to cut and serve.
Makes about 15 servings.

This entry was posted on Friday, June 29, 2012 at 8:45 AM and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0. You can leave a response.