Tuesday, July 3, 2012

Meat Free Friday–Flag Cake

Meat Free Friday is coming a couple days early this week, just in case you’d like to make this flag cake for July 4th (the recipe is adapted from one found in the Kraft Kitchens cookbook).  Quick note:  this recipe is not 100% vegetarian, since it uses Jello.

1 qt strawberries (3 cups cut in half, 1 cup sliced)
1 1/2 cups boiling water
1 6 oz. package and 1 3 oz. package of red flavor Jello (strawberry, cherry, etc)
ice cubes
1 cup cold water
1 pound cake, cut into 10 slices
1 1/3 cup blueberries
whipped cream (you can use homemade or frozen)

1)  Stir the boiling water into Jello in a large bowl for at least two minutes, until completely dissolved.  Add enough ice cubes to cold water to measure 2 cups.  Add this cold water to the Jello and stir until ice is melted.  Refrigerate until slightly thickened (about 5 minutes, until the liquid is the consistency of egg whites)
2)  Line the bottom of a 13x9 inch pan with cake slices.  Add sliced strawberries and 1 cup of the blueberries to the thickened Jello and stir gently.  Spoon over the cake slices.
3)  Refrigerate for 4 hours or until firm.  Spread the whipped cream over the Jello/cake mixture.  Arrange the strawberry halves like stripes on the flag, and the blueberries like stars.  Let the kids help – it doesn’t have to be perfect!

Happy 4th of July!

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