Rockdale Citizen

Use lots of fresh blueberries and strawberries in this freedom dessert.

The Fourth of July is just around the corner. So, in keeping with the red, white and blue theme, I thought I would share a recipe that celebrates our country's colors, and one that can be eaten without any guilt -- freedom dessert.

There are a million different ways to make this dish. You can make it as complicated or as easy as you like. But to save time, and so we don't bust the calorie intake for the day just on dessert, we are only using four simple ingredients.

All you need is angel food cake, fresh strawberries and blueberries and lite Cool Whip.

I completely cheat and buy an angel food cake already made at the bakery. So, there is no cooking involved, very little prep and more time to hang out with family and friends at the Fourth of July celebration you might be attending.

I like to serve this dish in a trifle bowl because the dish is so colorful.

Be creative in how you place the strawberries and blueberries throughout the dish and when topping the dish off. Preparing food can often be an artist's blank canvas, especially when it comes to decorating a dish.

If you have any recipe ideas, email Juile Wells at julie.wells@rockdalecitizen.com.Freedom dessert

Start to finish: 10 minutes

One angel food cake, prepared and baked

2 pounds of strawberries

2 cups of blueberries

16-ounce tube of Lite Cool Whip, thawed

Rinse the fruit thoroughly and drain well.

Cut off the stems of the strawberries and cut into small bite size pieces.

Set aside some strawberries and blueberries to decorate the top of the dessert.

Layer angel food cake pieces, strawberries, blueberries, and Cool Whip in the trifle dish.

Repeat until the bowl is full.

Serve chilled.

Tip: Use 4-ounce clear plastic cups to make individual servings. For a decorative touch, slide a cube of angel food cake, a piece of strawberry and a blueberry onto a toothpick and place it in the cup of dessert.