Photo by Jeffrey S. Otto, Food Styling by Mary Carter
Yield: 13 cups Ingredients:
½ cup popcorn kernels, un-popped
7 cups multigrain cereal, such as Cheerios
2 cups whole almonds, roasted and salted
5 ounces dried cranberries, blueberries or cherries
¼ cup butter
¼ cup honey
Using an air popper, pop the popcorn. (It should make about 6 cups.) In a large bowl, mix cereal, almonds and popcorn.
In a separate large bowl, mix butter and honey. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated.
Stir in cranberries, blueberries or cherries and mix well. Store in airtight container.
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