5/28/11

Vanilla Dipped Red, White and Blue Strawberries

It's Memorial Day weekend...  a time to remember and honor those who have served for our country and gotten us the blessings and liberties we enjoy (and take for granted) today.  My own thoughts are often turning to my Grandfather, who earned a Purple Heart and was MIA for some time, lost in the jungle; but also to my baby brother who is currently serving in Afghanistan.

While I have a full weekend of tasks, projects and chores to accomplish, I will be attending a friends garden party on Monday in honor of the holiday.

What will I bring to the patriotic garden party?  I'm not sure yet!  I do best when I decide at the last minute.  However, I was thinking about how well chocolate covered strawberries go over...  (which I've posted previously as it's a favorite snack of my 15 year old daughter).  But... Memorial day is a weekend of honoring the red, white and blue

I love the look of bright red strawberries dipped in white almond bark.  So let's add some 'blue' to the red and white...  and you have a great Memorial Day Weekend or Fourth of July Weekend treat!

Chocolate & Vanilla Almond Bark
Pat the berries dry so the bark will adhere

 
Vanilla Red, White and Blue Strawberries

1 quart strawberries, washed and patted or air dried
1/2 lb. vanilla almond bark
blue sugar crystals (from the cake decorating area of your local store)

Melt the almond bark in the microwave in a bowl, at half power or as directed on the package.  You can also melt it in a double boiler or in a bowl over a pan of water on the stove.  Do not heat on high and do not 'over' cook it.  It will melt quickly and smoothly by stirring.  Use your fingers, a fork or toothpicks to dip the bottom half of a clean, dry strawberry into the mixture.  Let the excess drip off or run the edge over the bowl or a spoon to remove the excess from pooling.  Hold it just a moment to let the bark set up just a little bit and then dip the bottom 1/4 of the berry into the blue sugar crystals.

Place on wax paper or parchment paper and let set up completely.  Serve the same day you prepare them if possible.

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