living abroad, traveling and fresh food inspirations

July Berry Cream Cups

Last week was very exciting for the Bee’s Knees Kitchen!  First my Rainbow Salad with Spicy Thai Dressing was featured on Crazy Sexy newsletter!  Crazy Sexy is a website, blog and platform for people either living with cancer, severe disease or people who want to live healthier lives.  Kris, a raw vegan cancer survivor and her team of experts launched the site to connect people, let others share their experiences, recipes, exercise tips and find support.  Please check out the site as I find it very informative as a person interested in alternative health.

Then, even more exciting was being featured on lean as an International Guest Blogger with my Fresh Fruit Bruschetta. Nedah, the creator behind lean is on a mission to create meals that support the body’s metabolism.  She does this through her blog and radio show which airs on Wednesday mornings in Vermont.  Her philosophy is to include one lean protein and one fibrous carbohydrate in each meal.  This is why my Fresh Fruit Bruschetta works well, as the cucumber is carb and the greek yogurt (which she suggests to eat with the Bruschetta) is the protein.  Please check out her site, it is very personable and has wonderful recipes!

So with all this excitement I decided to celebrate one more thing, 4th of July!  With these beautiful July Berry Cream Cups, you’ll have all the neighbors coming to your house!  Layered with fresh fruit and sweet cream, these are the perfect red, white and blue dessert!  Make these in the morning and store them in the fridge till you are ready to start the food and fireworks!

July Berry Cream Cups

Strawberry Layer:

  • 1 c Strawberries
  • 1/3 c Dates

Cream Layer:

  • 1/2 c Almond Milk or Coconut Milk
  • 3/4 c Cashews, soaked for 2 hours or more
  • 2 tbls light Agave Nectar or Honey
  • 1/4 c Dried Unsweetened Shaved Coconut

Dark Berry Layer:

  • 3/4 c Blackberries
  • 1/4 c Blueberries
  • 1/4 c Dates

Blend each layer separately in a Magic Bullet or blender. Individually empty each layer into a separate plastic baggie.

Blueberry Toppings:

  • 2 c Blueberries
  • 6 candles or sparklers

To assemble, cut the corners off of each plastic baggies containing the Strawberry, Cream and Dark Berry. As equally as you can, distribute the layer equally between the 6 glasses by squeezing on each bag. Start with the Strawberry, then Cream and lastly the Dark Berry layer. Top each cup with a 1/3 cup of Blueberries and store in fridge for 1 hour or more. Light a candle or sparkler on each cup before serving. (Please assist all children with the object on fire.)

Makes 6 individual desserts

7 responses

  1. These look amazing! Congrats all on your features! I’m a research assistant for CSL, so you know I love that place! 🙂

    June 27, 2010 at 22:59

  2. Bubbles LaRue

    Oh, I thought you could eat that also. I guess it’s not a warning for just children!

    Yum, yum, yum.

    (Please assist all children with the object on fire.)

    June 28, 2010 at 05:02

  3. Awesome, Carla!! I’ll be sure to make these 🙂 You can be my 4th of July inspiration 🙂

    June 28, 2010 at 15:53

  4. Jayne

    Yum! That’s all I can say:)

    June 29, 2010 at 17:31

  5. Sarah Aguas

    How cute are these cups. I love the theme, AMURICA! Nice work stick….these are festive as well as scrumptious. xoxoxo

    June 30, 2010 at 21:22

  6. those are not only berry patriotic but they look delicious!

    June 30, 2010 at 22:55

  7. Pingback: July Berry Cream Cups- Bees Knees Kitchen « Sotto Il Sol Catering Specialists

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