Red, White, And Blue Bars Recipe

Name: Red, White, And Blue Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) wild blueberries in water; 1 tablespoon cornstarch; 2 cups low-fat granola cereal with raisins and nuts; 2 tablespoons melted margarine or butter; 1 package (8 ounces) low-fat cream cheese; 1 teaspoon ground ginger; 1 can (8 ounces) crushed pineapple in its own juice, drained; 3/4 cup heavy whipping cream*; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 1 cup strawberries, stemmed and cut in half

Servings: persons

1 can (15 ounces) wild blueberries in water
1 tablespoon cornstarch
2 cups low-fat granola cereal with raisins and nuts
2 tablespoons melted margarine or butter
1 package (8 ounces) low-fat cream cheese
1 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in its own juice, drained
3/4 cup heavy whipping cream*
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup strawberries, stemmed and cut in half

1
Drain blueberries over a medium saucepan. Whisk cornstarch into blueberry juice. Cook juice until it comes to a simmer and thickens. Add blueberries and cook until mixture returns to a simmer. Cool.
2
In work bowl of food processor fitted with a metal blade, pulse cereal until crushed. Add margarine, and pulse until combined. Press granola mixture into bottom of an 11x7-inch baking dish. Chill.
3
In medium bowl, beat cream cheese and ginger until light and fluffy. Add pineapple and beat until combined. In separate bowl, beat whipping cream until stiff. Stir in powdered sugar and vanilla. Fold whipping cream into cream cheese mixture and stir until combined. Pour over crust. Spoon blueberries on top of cream cheese mixture in three diagonal lines. Garnish with strawberries. Refrigerate until ready to serve.
4
* 1 1/2 cups non-dairy, whipped topping may be substituted for the whipping cream, powdered sugar and vanilla extract.
5
Nutritional Information Per Serving: Calories 290; Total fat 17g; Saturated fat 9g; Cholesterol 45mg; Sodium 210mg; Total carbohydrate 30g; Fiber 4g; Protein 6g; Vitamin A 15%DV*; Vitamin C 25%DV; Calcium 6%DV; Iron *%DV
6
*Daily Value

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (15 ounces) wild blueberries in water, 1 tablespoon cornstarch, 2 cups low-fat granola cereal with raisins and nuts, 2 tablespoons melted margarine or butter, and more.

Yes, Red, White, And Blue Bars falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red, White, And Blue Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions