Happy 4th of July!
The 4th of July is one of my favorite holidays, with sweet memories of neighborhood block parties from my girlhood, and gratitude for being an American. My youngest sister, Nancy, was born on the 4th of July, so my family also celebrates her birthday, and I started the day with a lovely catch-up with her over the phone. This afternoon, I’m joining my son-in-law’s family for more good cheer, and I’m looking forward to it.
This past Sunday, I joined my daughter-in-law’s family for an early Independence Day backyard barbecue, complete with cornhole, two rounds of Splendor, and 96° heat. With a fan, some shade, and a lot of cold drinks, we all were fine, and I’m still laughing over the stories and teasing that never ended.
If you’re looking for an easy, no-bake fruit tart recipe, I came up with this, and it was just the thing. Enjoy!
Patriot Fruit Tart
½ cup white chocolate chips
8 oz. cream cheese
¼ cup sour cream
1 tsp. vanilla
Graham Cracker Crust (ready-made)
4 Tbsp shredded coconut flakes (unsweetened)
Fresh raspberries and blue berries
Melt the white chocolate chips in a bowl in a pan of water over low heat until smooth. (Be careful not to heat them too fast or too hot as they’ll clump up.) Beat the cream cheese until fluffy, and then add the melted chocolate, the sour cream, and the vanilla. Stir until smooth. Spread the mixture into the crust and refrigerate for two hours to let it set. Sprinkle the coconut flakes on top. Wash and dry the berries, and then arrange them in circles on top.