Saluting the holiday Set off sparks on the Fourth of...

Tidbits

June 28, 2000|By Suzanne Loudermilk

Saluting the holiday

Set off sparks on the Fourth of July with this decorative flag cake from Kraft. Slice 1 cup strawberries (you'll need 2 pints); set aside. Halve remaining strawberries; set aside. Line bottom of 12-inch-by-8-inch baking dish with 1 (10.75-ounce) frozen poundcake, thawed and cut into 10 slices. Top with 1 cup sliced strawberries, 1 cup blueberries (you'll need 1 1/3 cups) and 1 tub (12 ounces) frozen whipped topping, thawed. Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to slice. Serves 15.

Guests receive own wedding cakes

Slicing the wedding cake may become a quaint custom if this trend catches on. Many brides and grooms are serving their guests individual cakes instead of the traditional multitiered cake, says David Ricci, baking and pastry chef at Johnson & Wales University in Providence, R.I.

Icy treats for summer

The freezer case is loaded with icy desserts to ease the summer heat. But these sweet treats often are high in fat and sugar, says Terry Moore, a nutrition professor at the University of South Carolina School of Public Health. She suggests opting for sorbet or fruit ice if you're on a diet.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Suzanne Loudermilk, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519.

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