Celebrate Fourth of July with these patriotic sweets

Whatever their political differences, celebrating the Fourth of July seems to be one thing on which most Americans can agree. It’s a time for fireworks and pool parties and cookouts and maybe — just maybe — remembering to be thankful to the Founding Fathers for ensuring that we don’t use words like lorry, anorak, gobsmacked and arse.

And eat bangers and aubergines and buttys and rashers. When it comes to food, the Fourth of July is one of the most American of holidays, a big day for hot dogs and hamburgers, although not apple pie, because it’s too hot to bake.

Which brings us to today’s topic. We’ve gathered recipes for patriotically themed sweets, only one that requires any oven time and several that feature gelatin, that heartland staple that is uniquely American. They also include a patriotic milkshake from BLT Burger at The Mirage, which will be available this weekend ($7, or $9 with alcohol), if you don’t want to make your own.

So stay cool this weekend, as you honor the red, white and blue.

RED, WHITE AND BLUE MILKSHAKE

½ piece (1/16th of a whole pie) blueberry pie

Vanilla ice cream

Whipped cream

Roasted strawberries

Blend pie with ice cream until desired consistency is reached. Top with whipped cream and strawberries.

For a spiked version, add 1½ ounces Absolut Vanilia

— Recipe from BLT Burger

BERRY PATRIOTIC TORTE

15 gingersnaps, finely crushed

25 vanilla wafers, finely crushed

½ cup chopped pecans

1/3 cup butter, melted

1 8-ounce package cream cheese, softened

¼ cup sugar

1 teaspoon vanilla

2 cups blueberries

2 cups raspberries

Preheat oven to 375 degrees.

Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 minutes; cool completely.

Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.

Refrigerate 4 hours or until firm.

Serves 8.

— Recipe from Kraft

WAVE YOUR FLAG CAKE

4 cups fresh strawberries (divided use)

1½ cups boiling water

2 3-ounce packages gelatin, any red flavor

Ice cubes

1 cup cold water

1 12-ounce package prepared pound cake, cut into 10 slices

1 1/3 cups blueberries (divided use)

1 8-ounce tub frozen whipped topping, thawed

Slice 1 cup strawberries; cut remaining strawberries in half.

Add boiling water to gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes, or until slightly thickened. Meanwhile, cover bottom of 13-by-9-inch dish with cake slices.

Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.

Spread topping over dessert. Top with fruit to resemble the flag, using strawberries for the stripes and remaining blueberries for the stars.

Serves 18.

— Recipe from Kraft

PATRIOTIC FLAG DESSERT

3 cups boiling water (divided use)

2 4-serving-size packages blue gelatin

2 cups ice cubes (divided use)

2 8-ounce packages cream cheese, softened

¼ cup sugar

1 8-ounce tub frozen whipped topping, thawed (divided use)

2 4-serving-size packages strawberry flavor gelatin, or any red flavor

2 cups halved strawberries

½ cup blueberries

Stir 1½ cups of the boiling water into dry blue gelatin in medium bowl at least 2 minutes, until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13-by-9-inch dish. Refrigerate 20 minutes, or until gelatin is set but not firm.

Place cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1½ cups boiling water into strawberry gelatin in separate bowl at least 2 minutes, until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 minutes, or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.

Spread remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.

— Recipe from Kraft

PATRIOTIC GELATIN IN A CLOUD

2 cups boiling water (divided use)

1 4-serving-size package strawberry flavor gelatin

1 4-serving-size package blue gelatin

1 cup cold water (divided use)

2 cups thawed frozen whipped topping

Stir 1 cup of the boiling water into each flavor dry gelatin mix in separate medium bowls at least 2 minutes, until completely dissolved. Stir ½ cup of the cold water into gelatin in each bowl. Pour each flavor gelatin into separate 8-inch-square pan. Refrigerate 4 hours or until firm.

Dip pans in warm water for 15 seconds. Cut gelatin into cubes, using sharp knife that has been dipped in hot water. Loosen cubes from pan with spatula; refrigerate until ready to serve.

Spoon ¼ cup of the whipped topping into each of eight dessert dishes just before serving. Using back of spoon, spread whipped topping onto bottom and up side of each dish. Fill evenly with equal measures of the red and blue gelatin cubes. Store leftover desserts in refrigerator.

— Recipe from Kraft

FROZEN FREEDOM POPS

1 1/3 cups boiling water (divided use)

1 3-ounce package strawberry flavor gelatin

1 3-ounce package blue gelatin

1 3.4-ounce package vanilla flavor instant pudding

2 cups cold milk

Add 2/3 cup boiling water to each flavor gelatin mix in separate small bowls; stir 2 minutes, until completely dissolved. Pour each flavor gelatin into separate 8-by-4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

Unmold gelatins; cut into ½-inch cubes. Beat pudding mix and milk in medium bowl with whisk 2 minutes. Add gelatin cubes; stir gently.

Spoon into 8 5-ounce paper cups. Insert wooden pop stick into center of each. Freeze 4 hours or until firm. Peel off cups before serving.

Serves 8.

— Recipe from Kraft

EASY PATRIOTIC PIE

1½ cups boiling water (divided use)

1 3-ounce package blue gelatin

1 cup ice cubes (divided use)

1 ready-to-use graham cracker crumb crust

1 3-ounce package strawberry flavor gelatin, or any red flavor

1 cup thawed frozen whipped topping

Add ¾ cup boiling water to blue gelatin mix; stir 2 minutes, until completely dissolved. Add ½ cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 minutes, or until set but not firm.

Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 minutes, or until slightly thickened.

Spread whipped topping over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.

Serves 8.

— Recipe from Kraft

BERRIES WITH TEQUILA CREAM

8 egg yolks

½ cup sugar

½ cup tequila or mescal

1 cup heavy cream

8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)

Fresh mint sprigs for garnish

Whisk together egg yolks and sugar in a 2-quart heavy saucepan; whisk in tequila.

Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)

Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).

Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended.

Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately.

Notes: To make ahead, cover and chill whipped cream and tequila mixture up to 24 hours. For a smokier flavor, use mescal, which is similar to tequila.

— Recipe from Southern Living

Contact reporter Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474.