This no-bake Fourth of July flag cake is easy and delicious! It makes a great cool dish during a hot July holiday picnic. Here’s how to make one…
My family loves this no-bake flag cake, because all the kids can help make it. To make the cake base, you’ll need eight ounces of cream cheese, four ounces of Ricotta cheese, four ounces of plain yogurt, one-half of a cup of sugar, the zest of one lemon, one teaspoon of vanilla, and 50 ‘star’ sprinkles or candies.
For the top, you’ll use fruit, blueberries for the blue, and strawberry slices or raspberries for the red parts. You can use fresh or frozen fruit, depending on what your family likes, and on what’s available where you live.
Start by pulling the cream cheese a few times in your blender or food processor. You can do this part by hand, but it’s a lot of stirring! If you have a group of eager to help children, you can let them take turns stirring until everything is very well mixed.
Once the cream cheese is stirred soft and creamy, add the plain yogurt, and the Ricotta cheese, one at a time. Stir after each addition, making sure it’s well mixed and creamy smooth.
To ‘zest’ your lemon, you can use a zesting tool to scrap the outermost rind off of it. If you don’t have a zesting tool, you can use the fine side of a cheese grater, or you can scrape with a serrated knife blade. Be careful not to zest past the yellow part. If you keep going, into the white area, it doesn’t taste nice at all.
Put in all the zest from one lemon (save the rest of the lemon for some other recipe) as well as the one teaspoon of vanilla, and stir one last time until it’s fully creamed. Then spread it into a 9 inch by 13 inch dish. Now gather up the kids to garnish it!
Use blueberries for the background of the stars area, and raspberries or strawberry slices for the red stripes. Remember, thirteen stripes, (seven red and six white). Six stripes (three red and three white) will go all the way across the bottom, while the other seven will stop about a third of the way over, to make room for the blueberries.
Count out fifty star sprinkles or candies, and arrange them on the blue background. If you have any trouble with the stars sliding off the fruit, use a bit of the residue in the bowl from your cream mixture as ‘glue’ to hold them in place.
If you’re not ready to serve your Fourth of July Flag Cake right away, put in the refrigerator to stay cool and firm until it’s time. Then dig into it for a cool and delicious summer treat.
Happy 4th of July!
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