1. PATRIOTIC PANCAKE STACK
18 mini pancakes (Made using about a tablespoon per pancake of your favorite pancake batter)
1 cup freshly whipped cream or whipped topping
1/2 cup blueberries
1 banana, sliced
6 whole strawberries
powdered sugar, for dusting
Layer 1: pancake, whipped cream, blueberries. (Helpful tip: Add just a bit of whipped cream underneath each pancake to help it stick to the fruit below it and keep the stack from falling over.)
Layer 2: pancake, whipped cream, bananas.
Layer 3: pancake, whipped cream, strawberry.
Dust with powdered sugar and add a wooden pick to stabilize, if necessary. Serve immediately or store in the refrigerator for a few hours. (They will last longer than a few hours in the fridge, but the banana will turn brown after a little while and won’t look as pretty. If you are making them ahead you could substitute another “white” fruit like white peaches which might not brown as fast.)
2. BERRY ALMOND CRISP
ALMOND TOPPING INGREDIENTS
1 cup old-fashioned oats (use gluten-free oats if making this recipe GF)
1/2 cup almond meal or all-purpose flour (or any favorite flour)
1/3 cup chopped almonds
1/4 cup honey or maple syrup
3 tablespoons melted coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
BERRY ALMOND CRISP INGREDIENTS
5-6 cups fresh berries (I used a combination of blackberries, blueberries, raspberries and chopped strawberries)
2 tablespoons cornstarch
1 tablespoon freshly-squeezed lemon juice
optional: 1/4 teaspoon almond extract
1 batch almond topping (see below)
TO MAKE THE ALMOND TOPPING
Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.
TO MAKE THE BERRY ALMOND CRISP
Preheat oven to 350 degrees F. Prepare the almond topping (see above).
Pour the berries into an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.
Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.
3. HONEY PECAN BERRY YOGURT PARFAIT
16 ounces plain, non-fat Greek yogurt
1 cup fresh berries
1/2 cup pecan pieces
1/4 cup honey
Spoon 4 ounces of yogurt into the bottom of a wide glass or small bowl. Top with 1/4 cup of berries, 2 tablespoons of pecan pieces, and drizzle with 1 to 2 tablespoon of honey. Top with 4 more ounces of yogurt, 1/4 cup berries, 2 tablespoons pecan pieces, and 1 tablespoon honey.
Repeat steps for second parfait with remaining ingredients.
4. LEMON BLUEBERRY CHERRY MUFFINS
2/3 cup sugar
2 cups flour
2 tsp baking powder
1/4 tsp soda
1/4 tsp salt
3/4 cup sour cream
1 tsp vanilla
1/2 cup butter, melted and cooled
Zest and juice of 1 lemon
1 cup blueberries
1/2 cup chopped maraschino cherries
Sugar for muffin tops
Whisk together dry ingredients in a large mixing bowl. In separate bowl, whisk sour cream, eggs, vanilla, butter, and lemon zest & juice. Stir gently into dry ingredients till barely combined. Fold in berries and cherries.
Spoon into greased or paper lined muffin tins. Sprinkle sugar on the tops of muffins.
Bake at 350° for about 15-18 minutes.