[1] A better-for-you July 4th dessert: berries with a bit of cake (photo © Driscoll’s).

Mixed Berries
[2] Buy enough berries for breakfast yogurt or red, white and blue ice cream (photo © Green Giant Fresh).

[3] Angel food cake. Here are a recipe and video to bake one from scratch, from Martha Stewart (photo © Martha Stewart).


We’ve made American flag cakes for July 4th before, including:

  • American Flag Sheet Cake
  • American Flag Ice Cream Cake
    This year, we’re cutting back the calories with this flag cake (photo #1) made of fruit skewers and squares of angel food cake: little bits of cake and lots of berries.

    There’s an optional white chocolate dip.

    If you skip the dip and buy the angel food cake and berries, this is a super-easy recipe.

    Angel food cake, or angel cake (photo #3), is a type of sponge cake made from egg whites, flour, sugar, and a whipping agent, such as cream of tartar. There is no butter or other fat.

    The airy texture comes from whipped egg whites.

    Angel food cake originated in the U.S. and became popular in the late 19th century. The first known recipe for a “white sponge cake” is in Lettice Bryan’s The Kentucky Housewife, published in 1839.

    Thanks to Driscoll’s Berries for the recipe.

    If you prefer, you can substitute mozzarella cheese for the angel food cake. If so, serve a balsamic glaze instead of the chocolate dip.
    Ingredients For 9 Skewers

  • 1 (10-inch round) angel food cake, toasted or grilled
  • 1 package (6 ounces) Driscoll’s Blueberries, about 32 blueberries
  • 2 packages (6 ounces each) Driscoll’s Raspberries, about 76 raspberries
  • 12 bamboo skewers, 12 inches in size
    For The White Chocolate Dipping Sauce

  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • 2 packages (4 ounces each) white chocolate baking bars, chopped
  • 1 teaspoon vanilla extract

    1. CUT 10 slices of the angel food cake in ½-inch thickness. Toast in a large skillet or grill pan until grill marks appear. Let the slices cool.

    2. CUT 26 squares in ½ x ½ inch pieces and 8 stars in approximately ¾-inch pieces. You can hand cut these or use a mini star cookie cutter. Then, place a blueberry in the middle of the star.

    3. ASSEMBLE the skewers, in three different combinations.

  • Skewer “A”: Thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 1 blueberry, 1 angel food star, 2 blueberries, 1 angel food star, ending with one blueberry. Repeat process making a total of 3 skewers.
  • Skewer “B” – thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 3 blueberries, 1 angel food star, ending with 3 blueberries. Repeat process making a total of 2 skewers.
  • Skewer “C” – thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 1 angel food square, 2 raspberries, 1 angel food square, ending with 2 raspberries, Repeat process making a total of 7 skewers.
    4. PLACE the skewers on a serving platter in this order: Start with 1 skewer “A” and 1 skewer “B”, repeat process until all “A” and “B” skewers are used. Followed with all 7 skewers of “C”.

    5. MAKE the White Chocolate Dipping Sauce. In a small saucepan, combine the butter and cream. Place the saucepan over low heat, stirring until the butter and cream come to a low simmer. Watch this carefully as mixture will burn easily.

    6. PLACE the chopped chocolate in a bowl and pour the hot cream over the chocolate, stirring until the chocolate is completely melted and the mixture is smooth and creamy. Stir in the vanilla and serve at room temperature.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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