Healthy & Delicious: 5 Irresistible Fourth of July Recipes to Elevate Your American Celebration
There’s no better way to celebrate America’s Independence Day than cooking with family and friends as you listen to patriotic tunes. When you think of the Fourth of July, what comes to your mind: the classics burgers, hot dogs, and potato salad? Don’t forget the desserts. To help you decide on the day's menu, we’ve added a twist to your menu with these 5 Fourth of July healthy recipes, from Apple Pie to Lemon cake - which allow all the colors of our wonderful flag to shine. Are you ready? Let's get started.
An apple pie is a classic American dessert that cannot be missed from the list of Fourth of July healthy recipes.
- 2 cups white flour
- 4 cups freeze dried apples
- 2 tablespoons butter
- ⅔ cup shortening
- 2 tablespoons white flour
- 5 tablespoons ice-cold water
- 1 cup sugar
- ½ tablespoon salt
- ½ tablespoon cinnamon
- Preheat the oven to 400°F.
- Combine the flour, salt, and shortening in a mixing bowl until it forms a crumbly mixture. Add in the water and mix thoroughly to form a dough.
- In a separate mixing bowl, mix the remaining 2 tablespoons of flour with cinnamon, sugar, then add in the apple slices and combine well.
- Roll half of the pastry dough flat, then place on a 9 inch pie plate. Add the apple filling, then dot with butter.
- Take the remaining pastry dough and roll it flat. Then place it on top of the apple filling and crimp the edges to seal.
- Cut slits into the top of the pastry with a knife to allow steam to escape. Bake for 50 minutes or until the crust is golden. Allow to cool before serving with whipped cream or ice cream.
Red, White, and Blue Trifle2
A layered cake with red, white, and blue makes it to the list of Fourth of July healthy recipes, because it makes an easy summer treat for a sweet tooth. Serve in a glass bowl so that you can admire all the layers of color. Make sure you snap your colorful trifle and share it on social media on the Fourth of July before you dig in.
- 8 oz. cream cheese ( room temperature)
- ½ cup sugar
- 1 ½ cups heavy cream
- 2 cups freeze dried blueberries
- 2.5 cups freeze dried strawberries
- 1 teaspoon vanilla extract
- 1 lb. pound cake, cubed
- 2.5 cups blackberries
- Mix cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed for 2 minutes or until smooth.
- Scrape the sides and bottom of the mixing bowl. Continue beating on medium speed as you slowly add the heavy cream and vanilla extract until combined.
- Remove the paddle attachment and add the whip attachment to the mixer. Then, whip the mixture on medium speed until soft peaks form, and it is easy to dollop.
- Spread the mixture in a single layer of cake cubes in a trifle dish (about 12 cups).
- Top with 3/4 of the blueberries and blackberries, then half of the whipped cream. Add 3/4 of the strawberries. Then add another single layer of the cake and cream, then the remaining berries. Serve immediately or store in the refrigerator for up to 24 hours.
Get an extra crunch this summer with broccoli slaw. The ingredients are pretty much similar to coleslaw, except that it contains broccoli. The broccoli stalks are rich in fiber, which aids digestion and boosts gut health. Cranberries give a hint of tartness, but you can swap them with raisins if you prefer. You can substitute half of the mayonnaise with Greek yogurt to lighten the dressing.
IngredientsFor The Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- A pinch of salt
- A pinch of ground black pepper
- 12 oz. broccoli slaw mix
- 1 cup freeze dried broccoli
- 1 cup freeze dried cranberries
- 1 cup matchstick carrots
- 1 cup shredded dried cabbage
- 1 cup sliced green onions
- 1 cup roasted salted sunflower kernels
- In a large mixing bowl, combine the mayonnaise, honey, vinegar, salt, and pepper until smooth to make the dressing.
- Combine the broccoli florets, broccoli slaw, shredded cabbage, green onions, dried cranberries, carrots, and 3/4 of the sunflower kernels to make the slaw. Then add the slaw to the dressing and refrigerate for a minimum of 1 hour, but preferably overnight.
- Top with extra roasted sunflower kernels just before serving.
- Serve with grilled meat, chicken, burgers, or hot dogs.
Lemon Blueberry Cake4
Don’t miss this lemon blueberry cake on your list of Fourth of July healthy recipes. This cake combines the natural flavors of blueberries and the perfect zing from lemon.
IngredientsFor the Cake
- 1 ¾ cups refined wheat flour, plus 1 tbsp to coat the blueberries
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 ⅔ cups granulated sugar
- ¾ cup unsalted butter
- 2 egg whites
- ½ cup whole milk
- ½ cup sour cream
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1 ½ cups freeze dried blueberries
- 1 ½ cups freeze dried blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons freshly squeezed lemon juice
- 1 ½ cups unsalted butter
- 6 cups confectioners' sugar
- A pinch of kosher salt
InstructionsFor the Cake:
- Preheat the oven to 340°F. Grease and flour three 6-inch baking pans.
- In a large mixing bowl, sift together the dry ingredients.
- In a separate medium mixing bowl, combine the wet ingredients.
- Combine blueberries and lemon zest in a third bowl. Coat with 2 tablespoons of flour.
- Add the wet mixture to the dry mixture until just combined. Finally, fold in the blueberry and lemon zest until just combined.
- Divide the batter evenly between the cake pans.
- Bake for approximately 30 minutes, or until the centers are springy to the touch
For the Reduction:
- Place the half cup of blueberries in the freezer.
- Combine the remaining 1 cup of blueberries, 1 tablespoon of lemon juice, water, and granulated sugar in a small saucepan over medium-low heat.
- Mash and stir for a minute, then low the heat and simmer until the liquid has been reduced by half. Strain into a small bowl and set aside to chill.
For the Lemon Buttercream:
- In a stand mixer, cream the butter, then sift in the confectioner's sugar in batches.
- Scrape the bowl sides and the bottom and mix again until the mixture is well mixed and lighter in color.
- Add lemon juice a tablespoon at a time until you achieve the desired consistency and taste.
- Transfer about 1/2 cup of the mixture to a small bowl and mix in blueberry reduction a tablespoon at a time to achieve the desired flavor.
- Fill piping bags with blueberry buttercream and about the same amount of lemon and vanilla buttercream. Cut the tips of both. Combine both bags in a piping bag and snip off the tip. Transfer the remaining lemon buttercream to a piping bag.
For the Assembly:
- Between each layer of the 3 cakes, pipe blueberry and vanilla buttercream and place the cakes on top of the others. Then apply a thick layer of lemon buttercream to the edge of the three layer cake.
- To get a naked crumb coat, pipe the plain lemon buttercream around the sides of the cake and scrape the sides to achieve a smooth naked cake.
- Pipe a circle of dollops about 1 inch from the edge of the cake using a large closed star (846 tip).
- Fill the inside of each circle with frozen blueberries.
You cannot miss bean casserole in summer cookouts, particularly on the Fourth of July. The beans add a healthy twist of natural flavor.Ingredients
- 2 cups dehydrated kidney beans
- 2 cups lima beans, rinsed and drained
- 8 ounces diced bacon strips
- 8 ounces ground beef
- 1 cup chopped onion
- 1 can (28 ounces) pork
- ½ cup ketchup
- ¼ tablespoon chili powder
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup barbecue sauce
- 2 tablespoons molasses
- 2 tablespoons mustard
- A pinch of salt
- Cook bacon, beef, and onion in a large skillet over medium heat until the meat is no longer pink. Drain the excess liquid and transfer the meat to a greased 2 ½ quart baking dish. Stir in all beans.
- Combine the remaining ingredients in a small bowl; then, stir into the beef and bean mixture.
- Bake while covered at 350 degrees Fahrenheit for 45 minutes. Remove the cover and bake for another 15 minutes. Serve warm.
Did you try any of these Fourth of July healthy recipes? Do share your thoughts in the comment section below.
- Branden Evans