4th of July Snacks

By Food & Wine
Updated January 17, 2017
Credit: © David Nicolas
Celebrate the Fourth of July by indulging in easy and refreshing snacks, including ice pops, summer parfaits and crispy kale chips.
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1 of 14

Ice Cream Bonbon Pops

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You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks.

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Raspberry, Lime and Toasted Coconut Pops

Credit: © Emma Galloway
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Using just a handful of ingredients, these pops are something I often crave as the weather warms up. When you shop for coconut milk, make sure to choose a brand that lists only coconut and water in its ingredients. There’s really no need for added preservatives, fillers and thickeners. The toasted coconut adds a lovely chew and looks pretty when sprinkled on the ends.

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Popped Amaranth Parfait

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Popped amaranth is a great way to add crunch to yogurt with fresh berries.

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4 of 14

Milk-Chocolate Cremoso with Espresso Parfait

Credit: © David Nicolas
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Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil is one of chef Michael Schwartz's best-sellers. "Some people are like, 'Whoa...olive oil and chocolate?'" Schwartz says. "But the olive oil reinforces the richness of the cremoso. As if you need any more richness."

5 of 14

Molded Mocha-Marsala Semifreddo

Credit: © JOHN KERNICK
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This creamy multilayered frozen dessert uses a simple zabaglione (known as sabayon in French) of whipped egg yolks, sugar and Marsala as its base. The addition of bittersweet chocolate and strong espresso to the sweet zabaglione brings the flavors of the semifreddo into perfect balance.

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Tomato Salsa with Cucumber "Chips"

Credit: © Maura McEvoy
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This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it's made, but the flavors meld nicely after a day or two in the refrigerator.

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Kale Chips with Almond Butter and Miso

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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.

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Salt-and-Pepper Sandwich Cookies with Strawberry-Lemonade Jam

Credit: © Tara Fisher
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These sweet and savory cookies are terrific with their strawberry-jam filling and on their own. The recipe makes a little extra jam--it's also excellent on toast, muffins and angel food cake.

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Strawberries with Buttermilk Ice and Balsamic Vinegar

Credit: © Tina Rupp
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Pastry chef Deanie Fox makes this fluffy granita with buttermilk, which is low in fat, high in calcium and easy to digest. She spoons the creamy, tangy ice over lightly sweetened strawberries, a vitamin C-loaded fruit.

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Mango-Turmeric Lassi

Credit: © Emma Galloway
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Sweet aromatic mangoes, frozen banana and natural yogurt are beautiful on their own, but the addition of turmeric provides the perfect little boost of antioxidants and natural anti-inflammatory goodness.

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Espresso Jell-O

Credit: © DANA GALLAGHER
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Lauren Chattman, whose six cookbooks include Icebox Pies, specializes in desserts that don't need baking. This jellied espresso, for instance, just requires brewing coffee and melting powdered gelatin in it. Served with whipped cream, it's possibly the most delicious macchiato you'll ever taste.

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Pear-and-Fig Pie-in-a-Jar

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Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it with fig-and-pear syrup, mascarpone cream, fruit and toasted walnuts.

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13 of 14

Chocolate Chip-Pretzel Bars

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These bars were inspired by the candy and cookies you'd mail to a homesick kid at summer camp.

14 of 14

Milk-Chocolate Cremoso with Espresso Parfait

Credit: © David Nicolas
Go to Recipe

Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil is one of chef Michael Schwartz's best-sellers. "Some people are like, 'Whoa...olive oil and chocolate?'" Schwartz says. "But the olive oil reinforces the richness of the cremoso. As if you need any more richness."

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