Olympics Red, White and Blueberry Salad
Red, White and Blueberry Salad
Summer Olympics
My grandson who is 5 has spent time with us this summer. We’ve been watching the Olympics together and I’ve been explaining to him the ins and outs of the Olympic games. What it means to win a Gold, Silver and Bronze medal. Its also a great way to teach kids about other countries and to get them interested in flags fro around the world. Hopefully, this will start him on his own path to watching the Olympics.
Winter
Even though the Olympics are not as popular as they once were in the US, I think it’s a great way to teach kids about different countries and to watch people of all age groups and race compete in a competition. My favorite is the Winter Olympics. The figure skating, down-hill skiing, bob-sledding, curling…all of it. I’m looking forward to 2018 when the Winter Olympics will be held in South Korea.
The Olympic Rings
This Olympic Symbol, widely known throughout the world as the Olympic Rings, is the visual Ambassador for billions of people. Based on a design first created by Pierre De Coubertin, the Olympic Rings remain a global representation of the movement and it’s activity. I went on a quest to find out what the rings actually mean and here is what I found out.
“The Olympic symbol consists of five interlaced rings of equal dimensions and in five different colors. When used in its five-color version, these colors from left to right; blue, yellow, black, green and red. The rings are interlaced from left to right; the blue, black and red rings are situated at the top and the yellow and green rings at the bottom. The rings represent the union of the five continents and the meeting of athletes from throughout the world.”
Red, White and Blueberry Salad
Ingredients
- 1 3.4 oz box instant coconut cream pudding mix
- 2 cups milk
- 1 8 oz package cream cheese, soften
- 1 cup powdered sugar
- 8 ounces cool-whip
- 2 pints blueberries, rinsed and patted dry
- 1 12 oz package frozen dark-sweet cherries, thawed
- 1/2 cup sweetened flaked coconut
- 4 mint leaves, thinly sliced for garnish
Instructions
- In a small bowl, combine the coconut cream coconut pudding mix with the milk, whisk for two minutes; set aside.
- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated increase the speed to medium and beat for 1 minute or until thoroughly combined and smooth.
- Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the cool-whip and gently fold into cream cheese mixture.
- Fold in the cherries, blueberries and flaked coconut.
- Garnish with mint leaves, cover. Refrigerate at least 2 hours before serving.