Red, white and blueberry for Fourth of July

When you gather over barbecue this Fourth of July and celebrate all things America, consider putting our country’s colors in one or more of these delectable dishes that include blueberries. Their plump, juicy, not-too-sweet goodness is definitely something to celebrate, and now is the time for top flavor. Blueberries contain only 82 calories per cup and about one-third the recommended daily allowance for Vitamin C. They also have the same compound as cranberries for preventing the growth of bacteria that cause urinary tract infections. Fresh blueberries can be stored in the refrigerator, unwashed and uncovered, for a day or two; don’t wash them until ready.

Fresh berry salsa

This bright, tangy salsa carries a fiery punch. You can adjust the amount of jalapeno if desired. Serve this with grilled chicken or fish. Recipe from “Berries: A Book of Recipes” (Lorenz Books, 1996), makes about 2 1/2 cups.

1 fresh jalapeno pepper

1/2 red onion, minced

2 scallions, chopped

1 tomato, finely diced

1 small yellow bell pepper, seeded and minced

1/4 cup chopped fresh cilantro

1/4 teaspoon salt

1 tablespoon raspberry vinegar

1 tablespoon fresh orange juice

1 teaspoon honey

1 tablespoon olive oil

1 cup strawberries, hulled

1 cup blueberries

1 cup raspberries

Finely mince the jalapeno, discarding seeds and membranes if you don’t want it too spicy. Place pepper in a medium bowl. Add onion, scallions, tomato, bell pepper and cilantro; stir to blend thoroughly. In a small bowl, whisk together the salt, vinegar, orange juice, honey and oil. Pour over jalapeno mixture; stir well. Coarsely chop the strawberries; add to jalapeno mixture with blueberries and raspberries; stir to blend. Let stand at room temperature for three hours. Store in refrigerator; bring to room temperature to serve.

Cherry-berry clafouti

A clafouti is a country French dessert that is simply fresh fruit and batter, sometimes cakelike and sometimes creamy. It is very easy and looks elegant. Serve with whipped cream or a drizzle of fresh cream if desired. Recipe adapted from “Outdoor Entertaining;” makes six to eight servings.

2/3 cup all-purpose flour

2 tablespoons sugar

3 eggs

1/4 teaspoon salt

1 3/4 cups milk

1 tablespoon butter

1 cup pitted cherries

3/4 cup fresh blueberries

Preheat oven to 350 F. Sift flour into a mixing bowl. Add sugar, eggs and salt; mix until smooth. Gradually add milk; stir until mixture is a smooth batter. Grease a 10-inch round baking dish with some of the butter. Spread cherries and blueberries over the base of the dish. Pour on the batter and dot with remaining butter. Bake on center rack of oven for 40 minutes or until set in the middle and browned. Serve warm or at room temperature.

Red, white and
blueberry pudding

A fast, easy dessert or snack, with no cooking required, this pudding is a healthy alternative to the pre-packaged varieties. Adapted from “The Healing Foods Cookbook” by the editors of Prevention Magazine; makes six servings.

2 cups low fat cottage cheese

2 cups blueberries

1 cup nonfat yogurt

3 tablespoons lemon juice

2 tablespoons honey

1 cup fresh raspberries, rinsed

Vanilla yogurt (optional)

In a food processor or blender container, blend the cottage cheese until smooth, about three minutes. Add blueberries; blend again until smooth. Transfer mixture to a large bowl. Whisk in the yogurt, lemon juice and honey. Divide mixture among six custard cups and chill. Top with raspberries and a dollop of vanilla yogurt before serving.

Individual summer puddings

This is a bread pudding but requires no baking. Serve with a dollop of whipped cream on top. Recipe from “Everyday Food” by the editors of Martha Stewart Living; makes six servings.

5 cups mixed fresh berries (blackberries, blueberries, raspberries)

2 tablespoons fresh lemon juice

1/2 cup sugar

Pinch of salt

18 thin slices white sandwich bread

In a saucepan, cook berries and lemon juice over medium heat until berries release their juices but still hold their shape, about two minutes. Stir in sugar and salt; cook until dissolved, three to five minutes. Strain sauce; reserve whole berries. Let cool. Meanwhile, line a cupcake tin with plastic wrap, pressing into six of the cups. Using cookie cutters, cut out six 2 1/4-inch rounds and twelve 2 3/4-inch rounds from the bread. Pour 1 tablespoon of the sauce into each cup; add 1 tablespoon berries. Top with smaller bread round; add another tablespoon each of sauce and berries. Make another layer of bread, sauce and berries; top with remaining (larger) bread rounds. Press down firmly with the bottom of a glass. Fold plastic wrap over; cover with a baking sheet, then weight with a heavy skillet. Refrigerate at least four hours. To serve, pull up on plastic wrap and gently unmold each pudding; drizzle with remaining sauce and serve with whipped cream.