The Fourth of July is right around the corner and we could not be more excited! With a holiday that encourages you to be out in the sun, jump into a pool, or the ocean, BBQ, and wear red, white, and blue, how could you not be?! So, in order to get everyone on our level of excitement for this holiday, we gathered a couple of our favorite Fourth of July recipes for you to enjoy.
Skinny Spiked Lemonade:
Deciding what your drink of choice will be is just as important as choosing your outfit for this holiday. Stay cool this weekend without packing on the calories with this skinny spiked lemonade recipe from The Talking Kitchen.
Ingredients (4 servings)
- 1/2 c. fresh lemon juice, ~4 lemons
- 1 1/2 c. filtered water
- 2 Tbsp brown sugar, or 4 Tbsp raw sugar
- 6 oz. (3/4 c.) tequila
- sliced lemon, garnish
-Juice the lemons over a strainer to collect the seeds and pulp. (I used a 4 cup measuring cup to prepare, it worked great.)
-Add the sugar and water to lemon juice, mix well, the sugar may take a minute to dissolve, just mix every so often.
-Add the tequila, stir well to combine.
-Serve in a small glass filled with ice. Garnish with lemon slices.
Red, White, and Blueberry Cheesecake Yogurt Cupcakes:
These cheesecake yogurt cupcakes by SkinnyTaste are absolutely delicious. They are light and fluffy, and by adding strawberries and blueberries on top, they look perfectly patriotic. Most of all, at less than 100 calories per cupcake, you should not feel guilty having more than 1 (we don’t!).
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz fat-free vanilla Greek yogurt (I used Chobani)
- 2 large egg whites
- 1 tbsp all purpose flour
- 8 oz strawberries, hulled and sliced thin
- 8 oz blueberries
-Heat oven to 350°.
-Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
-Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. –Gradually beat in fat free yogurt, egg whites, and flour. Do not over beat.
-Pour into cupcake liners filling half way.
-Bake 20-25 minutes or until center is almost set.
-Cool to room temperature then chill at least 1 hour in the refrigerator.
Be sure to contact us for any last minute Fourth of July travel plans!