This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California
Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among four chilled glasses; muddle slightly. Add lemon slush; top with cherries.
Nutritional Facts 3/4 cup (calculated without cherries): 229 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), trace protein Originally published as Red, White and Blue Frozen Lemonade in Taste of Home June/July 2015
3-1/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
2 cups confectioners’ sugar
1/4 cup buttermilk
1 tablespoon grated lemon peel
2 teaspoons lemon juice
1/8 teaspoon salt
Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Nutritional Facts 1 piece equals 270 calories, 8 g fat (5 g saturated fat), 36 mg cholesterol, 197 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.
Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.