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Video: Patriotic and tasty July 4th treats

  1. Closed captioning of: Patriotic and tasty July 4th treats

    >>> july is next week. if you're planning on having a picnic under the fireworks or inviting friends to the house, we have simple treats to help you celebrate.

    >> and they're all red, white and blue .

    >> no, wow.

    >> she is the food editor of eating well magazine.

    >> good morning. i'm excited to be here.

    >> these are great ideas and easy to do.

    >> totally easy. we'll make a couple of them.

    >> let's start with the popsicles. they were made last night because they had to freeze. instead of food dye we have all natural raspberries and blueberries. the berries are loaded with fiber and fiber is manage most americans don't get enough of and it's important for your digestive health.

    >> a nice, light dessert or snack in between.

    >> right. these are cute.

    >> these are so cute.

    >> these are little minicups here and you can buy them in the freezer section of your super market . they're easy to find and what you're scooping in here, this is a lightened up vanilla cream. it's half whipped cream and high low fat or nonfat vanilla greek yogurt . it's a tiny bit of sugar in there to sweeten it up.

    >> gives it protein.

    >> and top it with raspberries and blueberries.

    >> the blueberries get their blue color and helps keep your memory sharp. feel good about those.

    >> i knew that but i forgot.

    >> do you want to make this one.

    >> sure.

    >> half celtzer water and juice and it can help lower blood pressure.

    >> those look delicious.

    >> it's totally delicious.

    >> pass one down. let's try it.

    >> kids would love this, i bet.

    >> yeah.

    >> and they got these cool straws in here too.

    >> be careful.

    >> just got a whole blueberry.

    >> i did get a whole blueberry.

    >> red white and blue potato salad .

    >> this is a lightened up. white potatoes , red potatoes and blue potatoes, add your roasted red peppers for your red and skip the mayo, skip the sour cream and instead they're going to do a nice light olive oil , lemon, a little mint and scallions with it.

    >> last for a little appetizer.

    >> do you guys want to put some of these together and try them.

    >> these are blue corn tortillas.

    >> exactly. so think healthier nachos here.

    >> i like that.

    >> is that feta cheese.

    >> there you go.

    >> oh no. oh carson.

    >> kathie price thank you so much.

    >> we're back in a moment but first this is "today" on nbc.

TODAY recipes
updated 6/25/2013 7:36:14 AM ET 2013-06-25T11:36:14

Recipe: Popsicles

  • 1 cup raspberries
  • 1 1/2 cups blueberries
  • 2 cups limeade
  • Ten 3-ounce (or similar-size) freezer-pop molds

Divide raspberries and blueberries among freezer-pop molds. Pour limeade over berries. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.


To make ahead: Freeze for up to 3 weeks.

Serving Size

Makes about 10 (3-ounce) freezer pops

Recipe: Mini berry cream pies

  • 1/4 cup whipping cream
  • 2 teaspoons sugar
  • 1/4 cup low fat vanilla Greek yogurt
  • 15 frozen mini phyllo cups (1.9-ounce package)
  • 15 blueberries
  • 15 raspberries

Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt.

Divide the yogurt cream among the phyllo cups, keeping phyllo cups in their plastic tray.

Top each with one raspberry and one blueberry. Serve immediately, or chill for up to 4 hours.

Serving Size

Makes 15 servings

Recipe: Pomegranate float

  • 1/3 cup pomegranate-flavored or plain seltzer
  • 1/3 cup pomegranate juice
  • 3/4 cup low-fat vanilla frozen yogurt
  • 2 tablespoons fresh blueberries

Combine seltzer and juice in a glass. Add frozen yogurt and top with blueberries. Serve with a spoon.

Serving Size

Makes 1 servings

Recipe: Red, white and potato salad

  • 2 pounds baby potatoes, a blend of white and blue
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 3/4 cup chopped roasted red peppers
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh mint

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes in half.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add roasted red peppers, scallions and mint to the salad and toss gently.

Serving Size

Makes 8 servings, about 2/3 cup each

Recipe: Red, white and blue corn chip bites

  • 24 blue corn tortilla chips
  • 3/4 cup fresh salsa
  • 1/4 cup finely crumbled cotija cheese

Drain any excess liquid from the salsa. Top chips with salsa and sprinkle each chip with cotija cheese. Serve immediately.

Serving Size

Makes 2 dozen

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