Thinking about staying home this Independence Day? Don’t let that stop you from throwing a star-spangled party for the family — including all your older loved ones. Little kids to seniors will love these freedom-themed foods and you’ll have fun making them. Check out these healthy 4th of July recipes for red, white and blue desserts, 4th of July drinks and patriotic accompaniments and sides. Even if your plans change, these quick and easy 4th of July recipes will be a hit all summer long.
Let’s start with something to drink.
FOURTH OF JULY PUNCH
This blend of fresh fruit and bright juices can be made with or without alcohol. The secret to a perfect batch is to let it sit for a while — from two hours to two days — letting the flavors become more sweet and refreshing.
INGREDIENTS
8 cups cubed seedless watermelon (3 lbs.)
¾ cup granulated sugar
½ cup fresh lime juice
2 tablespoons grated fresh ginger
1 cup pineapple juice (chilled)
1 12-oz. can club soda (chilled)
2 cups vodka, rum or tequila (optional)
HOW TO MAKE IT
1. Process half of the watermelon in a blender until smooth, about 45 seconds. Pour through a fine mesh strainer into a pitcher; discard solids. Repeat process with remaining watermelon.
2. Whisk together sugar, lime juice, and ginger in a small bowl until sugar dissolves. Add mixture to strained watermelon in pitcher. Stir in chilled pineapple juice. Chill mixture at least 2 hours, up to 2 days.
RED, WHITE & BLUE FROZEN LEMONADE
This patriotic drink looks as good as it tastes. Layering cherries, blueberries and lemon juice creates a striped lemonade that sings with Fourth of July pride.
INGREDIENTS
1 cup lemon juice
1 cup sugar
4 cups ice cubes
Maraschino cherries
HOW TO MAKE IT
Place lemon juice, sugar and ice in a blender. Cover and process until slushy. Divide blueberries among 4 chilled glasses; muddle slightly. Add lemon slush. Top with cherries.
BERRY SANGRIA
With no extra sugar and tons of fresh fruit, this refreshing sparkling wine/dessert wine cocktail is both healthy and delicious.
INGREDIENTS
1 750-ml bottle Vinho Verde
1 cup Sauternes or ice wine
1 cup blueberries
1 cup sliced strawberries
1 star fruit (Carambola) sliced
1 cup chilled plain seltzer
Ice
HOW TO MAKE IT
Combine wine, Sauternes, blueberries, strawberries and star fruit in a large pitcher. Refrigerate until cold, about 4 hours. Just before serving, stir in seltzer. Serve over ice.
Next, let’s try a colorful app and dip.
AMERICAN FLAG VEGGIE TRAY & DILL DIP
You can make this Old Glory platter with just about any red and white vegetables you prefer.
INGREDIENTS
1 large cookie sheet
Square container for dip
Small star fondant cutter
3 cucumbers
10-15 radishes
Cauliflower
Grape tomatoes
2 red peppers
DILL DIP
½ cup fat free sour cream
½ cup mayonnaise
1 tablespoon fresh dill (minced)
2 tablespoons fresh minced parsley
1 tablespoon dried minced onion
1 teaspoon salt
6-10 drops of blue food coloring
2 red peppers
HOW TO MAKE IT
1. Slice the vegetables and line them up on the cookie sheet in rows of white and red to make the American flag stripes.
2. Mix all the ingredients of the dip together in a bowl.
3. Gradually add a few drops of the food coloring until you get the desired blue.
4. Add the dill dip to a square container and place in the top left side of the cookie sheet.
5. Thinly slice a radish and cut stars, then place in rows on the dip.
A holiday made for the All-American dog.
FIREWORK HOT DOGS
INGREDIENTS
1 package crescent roll dough
6 kosher beef hot dogs
1 tablespoon Dijon mustard
3 tablespoons cheddar cheese (shredded)
1 tablespoon melted butter
Sesame seeds for topping
3 slices string cheese for fireworks garnish
HOW TO MAKE IT
Preheat oven to 350 degrees and line baking sheet with parchment. Thread hot dogs onto wooden skewers. Roll out crescent roll dough on floured surface with a wooden rolling pin. Spread 1 tablespoon mustard on dough and sprinkle with cheese. Cut dough into strips, then wrap around hot dogs in a spiral pattern. Brush dough with melted butter and top with sesame seeds. Bake for about 17 minutes, or until dough is golden brown and cooked through.
Gotta have a helping of potato salad.
RED, WHITE & BLUE POTATO SALAD
INGREDIENTS
2 pounds baby potatoes, a mix of white and blue (or purple)
¼ cup lemon juice
3 tablespoons extra virgin olive oil
½ teaspoon salt
Freshly ground pepper to taste
¾ cup chopped roasted red peppers (rinsed)
4 scallions, thinly sliced
¼ cup chopped fresh mint
HOW TO MAKE IT
1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.
3. Just before serving, add peppers, scallions and mint to the salad and toss gently.
A little something colorful on the side.
RED, WHITE & BLUE CORN CHIP BITES
INGREDIENTS
¾ cup fresh salsa
Mexican Cotija cheese or finely crumbled Parmesan
24 blue corn tortilla chips
HOW TO MAKE IT
Drain excess liquid from salsa. Top chips with the salsa and sprinkle each with cheese. Serve immediately.
STAR-SHAPED FRUIT KABOBS
Turn fruit treats into a patriotic tour de force with naturally red and white fruits cut into star shapes and paired with blueberries on skewers.
INGREDIENTS
3 large apples
¼ cup orange juice
1 ½ pounds watermelon
¾ cup blueberries
HOW TO MAKE IT
1. Stand each apple vertically on a cutting board. Cut two 1/2-inch-thick slices on either side of the core. Discard the slice with the core. Use a 3-inch star cookie cutter to cut out 12 stars from the apple slices. Place the apple stars in a shallow dish and soak in orange juice for 10 minutes.
2. Cut watermelon into 1/2-inch-thick slices; use the cookie cutter to cut 24 watermelon stars.
3. Alternate 2 watermelon stars, 1 apple and 6 blueberries on each of 12 skewers.
Now for the firework dessert finale.
NO-BAKE BERRY FLAG CAKE
In just 20 minutes, they’ll be saluting you and this no-bake cheesecake decorated with a patriotic arrangement of fresh berries.
INGREDIENTS
7 ounces graham crackers, broken into large pieces
½ cup toasted pecans
¼ teaspoon salt
1/3 cup canola oil
2 8-oz. packages reduced-fat cream cheese (softened)
2 cups nonfat plain Greek yogurt
2/3 cup confectioner’s sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ½ cups raspberries
1 ¼ cups blueberries or blackberries
HOW TO MAKE IT
1. Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish.
2. Add cream cheese, yogurt, confectioners sugar, lemon zest and lemon juice to the food processor. Purée until smooth, about 1 minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold.
3. Arrange berries into a flag pattern on top of the cake and cut into 16 squares.
Observing the Fourth with your favorite red, white and blue foods.
Independence day is a time to celebrate with family, food and activities. We can still do that, even if traditional plans need to change a little. This year, Greenville’s annual Fourth of July “Red, White & Blue” festival and fireworks show will be live-streamed from the Downtown Airport and AVL Solutions Warehouse to observe social distancing. These easy 4th of July recipes for cookout classics and freedom-themed foods at home will work perfectly for that.
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And for more healthy, delicious eating options, check out our best smoothie recipes here.
