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Must-Try Fourth of July Recipes

Slurping on cocktails and enjoying some mouth-watering grub with friends and family underneath the fireworks are our Independence Day musts. Throw in some bikini-approved nutrition facts and you've got a “flawless” Fourth of July bash. (We’re looking at you, Beyoncé.) We rounded up some super easy recipes that we know your taste buds will love and your body will appreciate, so go ahead and dig in.

Fourth of July Adult Snow Cone
Calories: 188 per serving


  • 1 cup Clos du Bois Rouge
  • 1 cup sugar

Mix 1 cup of Clos du Bois Rouge with 1 cup of sugar in a small saucepan over heat until the sugar has dissolved. Cool completely before pouring on crushed ice (your snow cone).

Recipe courtesy of Jung Lee

Photo courtesy of Clos du Bois Winery

Red Berry Sangria
Calories: 150 per serving  


  • 1 ounce CÎROC Red Berry
  • 1 ounce rose wine
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce simple syrup
  • 2 ounces berry tea

Combine all ingredients and stir over ice in wine glass.

Recipe courtesy of CÎROC

Blueberry and Goat Cheese Salad

Calories: 230


  • 4 cups mixed salad greens
  • 3 to 4 ounces goat cheese or other soft cheese
  • 1 cup fresh blueberries
  • 1/2 cup pecans or walnuts
  • 1/4 cup prepared Italian or balsamic dressing
Arrange greens on four salad plates, dividing evenly. Slice or shape goat cheese to form four rounds. Arrange in center of each plate. Sprinkle blueberries and pecans on greens. Drizzle dressing over salads.

Recipe courtesy of U.S. Highbush Blueberry Council (USHBC)

Udi's Gluten Free Fruit and Yogurt Granola Cups
Calories: 235 per cup


  • 3 tablespoons light brown sugar
  • 3 tablespoons coconut oil or butter, melted
  • Cooking oil spray
  • 1 egg
  • 1 12-ounce bag Udi's Gluten Free Au Naturel Granola
  • 1 cup plain yogurt
  • Fresh berries

Preheat oven to 350°F. Grease a muffin tin with cooking oil spray. In a large bowl, combine sugar, coconut oil, and egg; stir. Add granola and stir to combine. Spoon granola mixture into 10 muffin cups, filling each ¾ full. With your fingers, press the granola into the muffin cups and create a small indentation in the middle of each granola cup. Place in the oven and bake for 15 minutes until slightly golden. Remove from the oven and allow to rest 5 minutes in the muffin tin before removing. Once cooled, fill the muffin cups with yogurt and top with berries. Serve.

Recipe courtesy of Udi's Gluten Free

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