Patriotic Flag Dessert
Make this ahead of time and serve chilled. If recently made and serving soon, you can pop in the freezer for 15 minutes to set it up. (Recipe adapted from Tom Parkin)
Patriotic Flag Dessert
Prep time: 30 minutes, serves 8
Ingredients
2 cups almond flour (or crushed graham crackers)
1/3 cup melted butter
4 tsp. honey
½ cup shredded coconut
1/3 cup course chopped walnuts
2 8 ounces cream cheese (1 lb.), room temperature
1 1/3 cup Greek yogurt
2 tsp. vanilla
4 tsp. honey, or more to taste
1/8 tsp salt
6 oz fresh blueberries
16 oz fresh strawberries
Directions
- Rinse the berries and lay out on paper towels and top with paper towels to dry.
- Combine the almond flour and shredded coconut in a bowl. Turn on oven to 300 degrees.
- In a small sauce pan on the stove’s low heat, melt the butter then stir in 4 tsp. of honey, and pour over the almond flour and coconut. Mix to combine. Stir in the walnuts.
- On a parchment paper lined cookie sheet, spread out the mixture to crisp in the oven, about 7-10 minutes. When cool enough to touch reserve ¾ cup of the mixture for the middle layer, and pour the rest into a 13 x 9 x 2 pan, and press into an even layer.
- Using a mixer on medium speed, combine the cream cheese, Greek yogurt, vanilla, and 4 tsp. of honey until smooth. Taste, you may want to add more honey.
- Spread less than half of the frosting mixture with a spatula on the crisp base. Sprinkle the rest of the crisp base evenly, then spread the rest of the frosting on that.
- Core and slice the strawberries in half.
- In the upper left corner, make a block of fresh blueberries, and alternate rows of strawberries for the red stripes to symbolize our flag.
- Cover and store in the refrigerator until ready to serve.
Enjoy!
The earth is the Lord’s, and everything in it, the world, and all who live in it. Psalm 24:1
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