Red, White and Blueberry Parfait

Red, White and Blueberry Parfait

Happy 4th of July!

The 4th of July is one of my favorite days because it almost always includes BBQ, cocktails and a body of water!  Whether it be a pool, the lake, or the beach, a body of water is a must to help celebrate this hot summer day. Any holiday in my book also equals yummy food which means I will be eating and drinking all the things to celebrate the day. Especially this Red, White and Blueberry Parfait. But not to excess obviously.  I have to work the following day and I am (sometimes) a responsible adult!

I wanted to create a fun recipe to help you and yours celebrate Independence Day.  I remember snacking on something similar to this parfait at 4th of July BBQs as a kid.  Those treats were made with bright, neon blueberry and red strawberry flavored Jell-O (YUCK) and Cool Whip (double YUCK). They were typically loaded with sugar.  Or in my case, they were sugar-free and loaded with chemicals.  Yum!  Nothing says, we became a free and independent nation like a chemical filled Jell-O dessert right?

Red, White and Blueberry Parfait

Chemical Creations

The beauty of this recipe is the lack all of those nasty chemical additives. Jell-O contains things like artificial flavors and coloring to convince your senses that the blueberry and strawberry labels on the box are actually correct. Yet blueberry and strawberry are nowhere in the ingredients list! We get the strawberry look and taste from a combination of red dye #40, apidic acid and fumaric acid. The blueberry look and taste comes from the exact same chemical creation, minus the red dye #40 but add in some blue dye #1. Don’t get me started on the sugar-free versions, which I was encouraged to eat my the medical community growing up!  The sugar-free version contains all the artificial delights of the regular version with an added chemical bonus from aspartame.

Then there is the confusing product called Cool Whip.  I will admit whole-heartedly that I used to eat this stuff and enjoy it, even the sugar-free version and even though it left me with a waxy, oily coating on my tongue. Cut me some slack!  I was a confused Type 1 Diabetic who didn’t know any better!  My mom would always keep Cool Whip in the freezer until the next time we needed it, because you never know when you need to plop a huge dollop of corn syrup, hydrogenated vegetable oils, xanthan and guar gum on top of a dessert.  Oh and don’t forget the aspartame!

Red, White and Blueberry Parfait

Gelatin for the Win!

This recipe uses natural sugars (always optional), tastes great and looks pretty.  Granted it is not blue, but I assume you can let that go for the sake of health! By taking away all those nasty chemicals and replacing them with real fruit, natural sweeteners and gelatin from a grass-fed source this is a recipe you can feel safe feeding to yourself and your loved ones. Plus gelatin packs a punch when it comes to health benefits.  Check out this post from Grass Fed Girl about the Top 20 Health Benefits of Gelatin.

Knowing how great collagen is for my hair, skin, nails, digestion and joints makes me want to gummy everything!  I love experimenting with different gummy recipes using a variety of always optional, natural sweeteners, fruits and seasonal flavors.  You can check out the other tasty recipes for my Easter Gummies, my Pumpkin Pie Gummies, Chocolate Covered Cherry Gummies, and my Hidden Greens Shamrock Gummies.

Red, White and Blueberry Parfait
Cook time
Total time
Serves: 6
  2. In small sauce pan on medium heat, cook fruit, water and honey until fruit has softened
  3. Blend with an immersion blender
  4. Slowly sprinkle in gelatin while whisking
  5. Pour into 6 4-oz jars
  6. Set on baking sheet, place in fridge to set.
  8. Place coconut cream in fridge overnight
  9. Using a whisk, mix hot water, gelatin and honey until blended and soothe
  10. In a small bowl, add gelatin mixture to coconut cream and whisk to combine
  11. Set in fridge until needed
  13. In small sauce pan on medium heat, cook fruit, water and honey until fruit has softened
  14. Blend with an immersion blender
  15. Slowly sprinkle in gelatin while whisking
  16. Pour blueberry layer into small glass baking dish
  17. Place in fridge to set.
  19. Add a coconut whipped cream layer to the 4-oz jar
  20. Using the top of the 4-oz jar as a stencil, cut a layer a blueberry layer
  21. Place on top of coconut whipped cream layer
  22. Top with coconut whipped cream
  23. Garnish with berries and gelatin stars (optional)


To a nourished life,


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