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July 2004 Issue
Paying Tribute to the Red, White and Blue
by Ronda L. Halpin
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Red, White & Blueberry Banana Parfaits

  • 4 ripe bananas
  • 2 c. blueberries
  • 2 c. sliced strawberries
Peel and slice the bananas thinly in a single layer on a sheet of aluminum foil; cover and put them in the freezer just until they are frozen -- about 20-25 minutes.

Arrange the banana slices between a layer of blueberries and strawberries in four tulip sundae bowls.

Top this dessert with a big dollop of whipped cream!

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 

 

Flag Pizza

  • 1 pint strawberries -- hulled and halved
  • 1 pint blueberries
  • 4 tsp. sugar -- divided
  • 1 T. brandy
  • 4 6-inch pizza crusts -- like Boboli
  • 1 1/2 c. whipped topping -- thawed
Preheat the oven to 450 degrees F.

Combine the strawberries, blueberries, 1 teaspoon of the sugar and the brandy.

Sprinkle the pizza crust with the remaining sugar.

Bake the pizza crust for 6-8 minutes on a baking sheet; cool slightly.

Fill the crust with the strawberries and blueberries.

Serve with a big dollop of whipped topping.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
 

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