Thursday, June 29, 2017

Patriotic Chocolate and Yogurt Covered Raspberries

Growing up in a small town, I have had now, almost 20 years of small town 4th of July celebrations. If you haven't been to a small, rural community for Independence Day, you absolutely have to do it. Even if you know nobody there, you will feel welcome. Usually, the day starts off with a 5K that my mom ran regularly growing up. After that, the American Legion puts on a breakfast where my family eats pancakes, bacon, and eggs. After this, the festivities really begin. We spend the day at the park where there are classic activities including: egg toss, three leg race, finding coins in the hay, and a dunk tank. We eat lunch and enjoy a program that runs throughout the day. After lunch, the fire truck pulls in for a big tug-of-war where everyone gets soaked. Our next stop is the local pool where there is a discount for the day. By now, everyone is pretty tired. So, we go home and take a nap until dinner. Dinner is filled with fresh food, homemade ice cream and rootbeer, and of course, watermelon. The 4th of July parade takes place on Main Street, and then we end the day with a patriotic program and fireworks at the football field. It's wonderful, and I don't think that anything will ever live up to the celebration of this holiday at home. I love supporting America and what this country was built on.

When raspberries are in season, you bet that I'll buy them regularly. When Michael and I were dating, we visited Star Valley, Wyoming where he was born and lived for a few years. We visited some family friends up there and they let us pick raspberries. I have never really cared for them until that time, and now I can't get enough of them. Michael also introduced me to raspberries and cream, something I have never tried before. Now, we both are raspberry fanatics. So, since they're in season, I couldn't help but make something to snack on now and again for the 4th of July to share with family.

6 oz. fresh raspberries
1/2 cup milk chocolate chips (can omit and just use yogurt) 
Individual cup (about 5 oz) vanilla yogurt
2 Tbsp. blue sprinkles

  1. Wash raspberries, place on a paper towel and pat to dry
  2. Melt chocolate chips in microwave, cook in 15 second intervals and stir in between until melted
  3. Put a piece of wax paper on a plate
  4. Dip bottoms of raspberries into chocolate and place on wax paper
  5. Once they are all dipped, let sit in freezer for about 10 minutes
  6. Stir yogurt and keep in cup
  7. Pour small amount of sprinkles into a bowl
  8. Dip raspberries in yogurt, covering the chocolate, and then the very end in sprinkles
  9. Set on wax paper and freeze for about 10 minutes and then transfer to fridge until ready to serve

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