Thursday, May 21, 2009

A Red White and Blue Dessert

Stars and Stripes Forever Dessert

I am going to make this on the weekend. If you try it, please let me know how it goes for you!

HAPPY MEMORIAL DAY Weekend to you!!!!

From Taste of Home

Served with a creamy, full-bodied dip, sugared puff pastry stars and a fresh berry medley make a festive dessert. “It’s pretty, delicious and easy to prepare for the Fourth of July or any summer gathering,” says field editor Gail Sykora from Menomonee Falls, Wisconsin.



TIME: Prep: 30 min. Bake: 10 min. + cooling


  • 1 sheet frozen puff pastry, thawed
  • 1 to 2 tablespoons water
  • 1 tablespoon coarse sugar
  • 2 cups sliced fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 1/4 cup plus 1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar, divided
  • 1/2 cup heavy whipping cream
  • 1 cup (8 ounces) sour cream


On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped cookie cutters. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool.
In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream.
Place bowl on a serving platter. Spoon berry mixture onto platter; top with pastry stars. Yield: 8 servings.

1 comment:

Tins and Treasures said...

This looks sooo yummy. I have no one to cook for today, as my kids went into the cities. But am going to bookmark this for the 4th of July!!