These baskets are the perfect bite-sized patriotic dessert for a summer cook-out! I’m a fan of the traditional “flag cake” that everyone makes, but after a huge plate of BBQ I thought something small and light would be better!

Ingredients (makes 30 baskets)

• 8 oz whipped cream
• 8 oz neufchâtel (or cream cheese)
• 1 tsp vanilla
• 1 cup powdered sugar
• 30 mini fillo baskets
• 8 strawberries (sliced in quarters)
• 30 blueberries

Start by combining the whipped cream, cheese, vanilla and sugar in a large mixing bowl.

Next, fill a pastry bag or large Ziploc bag with the cream mixture.

Always easier with 2 hands, thanks Dad!!

Next, pipe the cream into the fillo baskets.

Now slice the strawberries and top each basket with a blueberry and one-quarter of a strawberry.

Refrigerate or serve immediately.

♣ Vegan Option: Substitute Tofutti Better Than Cream Cheese for the neufchâtel cheese. Replace the whipped cream with a Vegan version, “Chocolate Covered Katie” has a great recipe for one on her blog!

♦ Gluten Free Option: Remove the fillo baskets and place the cream mixture in the bottom of a small dessert bowl and top with the fruit. (I made this for my brother who is gluten intolerant and he loved it!)

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.