Dipped Ice Cream Cones

Celebrate warm weather, abundant outdoor activities and all the fun of July Fourth with a flavorful and festive gathering. Independence Day only comes once a year, so make it count and invite your favorite guests over for a memorable event. You’ll go out with a bang when you serve up these palate-pleasing dishes at your patriotic party.

Dipped Ice Cream Cones

Yield: 12 ice cream cones

1     bag (12 ounces) Bright White Candy Melts Candy

       Sugar ice cream cones

       Jimmies 6-Mix Sprinkle Assortment     

       Rainbow Jimmies

Melt candy in microwave safe bowl. Dip cones about 1 inch deep around opening of cone. Cut small hole in tip of bag and drizzle melted candy 1 inch deep around opening of cone. Tap cone lightly to smooth, and sprinkle with jimmies. Position cone in cone rack. Let chill, about 10-15 minutes.

Add ice cream scoops at party and serve in cone rack.

Red, White and Blue Watermelon Cake

Servings: 6-8

1     seedless watermelon

1     cup low or no fat natural vanilla flavored yogurt

1     cup sliced almonds

1     cup blueberries

1     cup sliced strawberries

Place watermelon on side on cutting board.

Cut 3-5 inches off each end to create large center slice between 3-5 inches in depth. Trim off outer rind.

Cut watermelon slice into 6-8 pie-shaped wedges. Blot edges with paper towels to absorb excess moisture.

Dip the back (curved) side of each slice in yogurt and then almonds, re-assembling pieces on serving platter as each piece is completed.

When finished, it will look like piecrust of almonds around watermelon slices. Frost top of reassembled watermelon with remaining yogurt and decorate top with berries. Serve cold.

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