Red, White & Blue Flag Dessert
Of course, you can switch out the fruit and the design on this dessert. The key is making a good, spoon-able balsamic vinegar/yogurt topping and tossing the fruit in the same vinegar to give it some spunk.
2 pints strawberries
1 pint blueberries
1 angelfood cake (store-bought, box mix or homemade)
2 cups vanilla yogurt
3 tablespoons, plus 1/4 cup, Sicilian Lemon, Apricot or Cascadian Raspberry Balsamic Vinegar
Mint or Basil (optional)
Hull, wash and quarter the strawberries. Drain well. Toss with 1 1/2 tablespoons vinegar.
Rinse the blueberries and drain well. Toss with 1 tablespoon balsamic vinegar. Place in a square or oval bowl and place in the upper-left corner of a rectangular plate.
Cut the angelfood cake into 1 inch cubes. Place the cubes in two rows to form the white stripes of the flag. Place the strawberries into top, middle and bottom rows to make the red stripes.
Combine 1/4 cup vinegar and the vanilla yogurt in a bowl. Add 1-2 tablespoon of water if necessary to make a creamy dressing. Sprinkle with a little basil or mint, or a few more blueberries over the flag if you wish.
To serve, place some cake and berries in a bowl and top with a big spoonful of the yogurt.
* Other fruits and vinegar flavors might be mango and pineapple with Mango and Pineapple Vinegars. Pair kiwi with Key Lime.