Fresh Fourth of July Dessert Recipes

Most desserts make us overindulge, leaving us full of heavy ingredients and having consumed too many calories. But lighter desserts with fresh ingredients can satisfy our sweet tooth without the bloat. What better way to impress your friends and family than to serve tasty, healthier desserts? Here are two Fourth of July treats to take to your celebration this year.

Red, White and Blue Fruit Pizza (skinnytaste.com)

Ingredients
2 cups all purpose, unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 teaspoons vanilla extract
2/3 cups white chocolate chips or chopped white chocolate

For the frosting
8 ounces 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla 

To assemble
1 1/2 cup blueberries
2 cups raspberries 

Instructions

1. Preheat oven to 350 F.
2. Lightly spar a 9x13x1.375 in non-stick baking pan (quarter sheet pan) with cooking spray.
3. In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
4. In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
5. Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths.
6. Fold in the white chocolate chips.
7. Spread the batter onto the pan using the back of a measuring cup to smooth evenly.
8. Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over bake or your bars will be dry.
9. Let it cool completely on a wire rack.
10. Meanwhile, prepare the frosting. In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.
11. Spread the frosting evenly over the surface of the cookie, leaving a small margin around the edges.
12. Layer the fresh fruit over the frosting.
13. Store in the refrigerator until ready to serve.
14. To serve, cut into 28 pieces.

This recipe serves 28 and has approximately 144 calories per serving.

Red, White and Blueberry Trifle (skinnytaste.com)

Ingredients
10 ounces angel food cake, cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries 

For the cream filling
6 tablespoons fat-free sweetened condensed milk
1 1/2 cups cold water
1 (4 ounces) package white chocolate or cheesecake instant pudding mix
12 ounces frozen whipped topping, thawed 

Directions

1. Whisk the condensed milk and water in a bowl.
2. Whisk the pudding mix for 2 minutes and let stand for 2 minutes or until soft-set; fold in the whipped topping.
3. Arrange half the cake in the bottom of a 15-cup trifle dish.
4. Sprinkle evenly with a layer of blueberries.
5. Spread half of the cream mixture over the blueberries and gently spread.
6. Top with layer of strawberries.
7. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
8. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.

This recipe serves 14 and has approximately 169 calories per serving.