• August 21, 2014

Celebrate summer’s end with dessert

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Posted: Wednesday, August 28, 2013 4:30 am

While Texans can barbecue outdoors most of the year, Labor Day weekend ushers in the unofficial end of summer, which makes a picnic a perfect choice to celebrate.

In my family, Labor Day weekend means grilling burgers or sausage, and it gives me another chance to use fresh summer berries in desserts.

I like to make things patriotic one more time, with some mini- pies that are easily made a day or two in advance and Popsicles that add festive red, white and blue colors to the party.

No matter what you serve, take time to celebrate the long weekend with people you love.

Patriotic mini-pies

Makes 15 pies.

¼ cup whipping cream

2 teaspoons sugar

¼ cup nonfat vanilla Greek yogurt

15 frozen mini phyllo cups (1.9-ounce package)

15 fresh blueberries

15 fresh raspberries

Beat cream in a small bowl until soft peaks form.

Add sugar; beat until stiff. Fold in yogurt.

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

Top each with 1 blueberry and 1 raspberry.

Serve immediately, or chill for up to 4 hours.

Nutrition per serving: 33 calories; 2 g fat (1 g sat , 0 g mono ); 5 mg cholesterol; 3 g carbohydrates; 1 g added sugars; 1 g protein; 0 g fiber; 11 mg sodium; 7 mg potassium.

Adapted from eatingwell.com

Red, White & Blue Popsicles

Makes 10 Popsicles.

1½ cups blueberries

1 cup raspberries

2 cups limeade

Divide blueberries and raspberries among freezer-pop molds.

Pour limeade over the berries. Insert the sticks and freeze until completely firm, about 6 hours.

Dip the molds briefly in hot water before unmolding.

Nutrition per popSicle: 45 calories; 0 g fat; 0 mg cholesterol; 12 g carbohydrates; 6 g added sugars; 0 g protein; 1 g fiber; 2 mg sodium; 41 mg potassium.

Adapted from eatingwell.com

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