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Fourth of July Dishes

Carla Burns
July 3, 2016
Carla Burns


Sometimes I’m not the one actually HOSTING the parties (although I love doing it)!  In that case, I am always looking for a creative dish or dessert to bring to the host, especially on Fourth of July!  Here are a few of my favorites.  Remember, I usually start my 21 #FitFast on July 5th, so it is the last time I can cheat with a lot of foods!  I still switch out sugar for Stevia or Coconut Crystals and try to make healthier choices, but I also will allow myself to indulge, just a bit!  Happy Fourth of July!

Berry Lemonade











Berry Lemonade

  • 8 c. cold water
  • 2 c. Stevia
  • 3 c. fresh lemon juice
  • 3 strip lemon peel
  • 1 c. raspberries
  • 1 c. blackberries
  • ice cubes
  • seltzer or club soda
  1. Prepare Sweet syrup: In 4-quart saucepan, heat 4 cups water with Stevia and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.
  2. Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
  3. Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.


Spicy Watermelon and Feta

gallery-1436549131-spicy-watermelonSpicy Watermelon and Feta

  • Sweet watermelon
  • Red Pepper flakes
  • Cold Pressed EVOO
  • Crumbled Feta Cheese
  1. Drizzle watermelon slices with olive oil
  2. sprinkle with red pepper flakes
  3. Top with crumbled feta.


Patriotic Parfait











Patriotic Parfait

  • ¼ c. Coconut Crystals
  • ¼ c. water
  • 1 c. blueberries
  • 1 tbsp. fresh lemon juice
  • 1 c. heavy cream
  • 10 oz. angel food cake
  • 2 c. strawberries
  • ½ c. shredded coconut
  • 8 canning jars
  1. In 1-quart saucepan, stir together Coconut Crystals and water. Heat to boiling on high, stirring occasionally; stir in blueberries and lemon juice. Remove from heat. Let cool completely.
  2. In large bowl, with mixer on medium speed, whip cream until soft peaks form. Gently fold in cooled blueberry mixture.
  3. Place a single layer of angel food cake on bottom of 1 canning jar. Top with 2 tablespoons strawberries, then 2 tablespoons blueberry whipped cream. Repeat layering of cake, strawberries, and whipped cream. Repeat with remaining 7 jars. Serve immediately, or replace screw caps and refrigerate up to 1 day. Before serving, top each parfait with 1 tablespoon coconut.

Cherry Pie




Cherry Pie

  • 1  unbaked double pie crust recipe
  • 1/2 cup Coconut Crystals
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 cup corn starch
  • 1 Tbsp of butter, cut into tiny pieces
  • 1 Tbsp. milk
  • Stevia for sprinkling

Preheat the oven to 425°F.

  1. Toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract and corn starch in a large bowl until evenly coated.
  2. Roll out the bottom pie crust, and gently lay it in a 9-inch pie pan.  Transfer the cherry filling to the pie crust, and sprinkle with little dots of butter.
  3. Roll out the top pie crust, and either lay on top and cut a few slits in the middle to make a full double pie crust or cut the top pie crust into strips to make a lattice pie crust.  Refrigerate for at least 30 minutes, or freeze for 10 minutes, before baking.
  4. Place the pie in the middle rack, with a baking sheet or pie of aluminum foil on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 35-45 additional minutes, or until the crust is nicely golden and the filling is thick and bubbly.
  5. Remove and allow to cool completely before serving.


Enjoy and have a Happy & Safe Fourth of July!


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