Barbecue masters across America will be cooking a variety of delicious foods this Independence Day and one of the tastiest parts of the festivities are the gorgeous Red, White and Blue cakes, pies and goodies on the dessert table.
When time is on a short string and creating a stunning dessert is on the list, shortcuts are a blessing. This delightful tart from Recipes.com will be a beautiful addition to any Fourth of July gathering. Pre-made refrigerated sugar cookie dough is used for both the crust and cut-outs freeing up a huge block of time. The filling takes a few minutes to put together and in under an hour you have a tart that will wow friends and fam. Shopping List: Refrigerated sugar cookie dough, course sugar, sour cream, sweetened condensed milk, lemon or lime peel, and your choice of berries. Full recipe and method here.
If heat in the kitchen is an issue and you simply don’t wish to turn on the oven, cooking dessert on the grill is an excellent way to keep the house cool. Take advantage of your warm grates and create a few Red, White and Blue Quesadillas. The ingredients list calls for blueberries and raspberries and if you have strawberries available, slice them up and toss them on as well.
Red, White and Blue Dessert Quesadilla
Red, White and Blue Dessert Quesadilla
Ingredients
- 4 Flour Tortillas
1 Cup of white chocolate morsels
1 Cup of fresh raspberries
1 Cup of fresh blueberries
8 ounces Ricotta cheese
1/2 Cup Confectioners sugar
Vanilla
Making the Filling
8 ounce container whole ricotta cheese
1/2 cup confectioners sugar
2 tsp vanilla
Whirl in a food processor. This makes the filling for two quesadillas.
Making The Quesadilla
Spread 1/3 of the filling on one tortilla (this is the bottom).
Sprinkle semi-sweet morsels.
Place 2nd tortilla on top.
Spread light film of filling.
Decorate top with raspberries and blueberries.
Add a few more white chocolate morsels.
Grilling the Quesadilla
Medium Heat 400 F
- Use a grilling spray or wipe the raised rails with oil.
Slide the Quesadilla off the cutting board onto the GrillGrates. Close lid.
Check in 3-4 minutes by slightly lifting an edge to see the sear marks.
Quarter turn if dark searing or wait and quarter turn in 1-2 minutes. Close lid.
Use The GrateTool to check for firmness of quesadilla. Crispy, firm is perfection.
Determine whether to give it a couple of more minutes or off it comes onto the cutting board.
Let stand for 2 minutes.
Cut and Serve.
Recipe courtesy GrillGate Watch the step by step creation here