When it's this hot, you need something refreshing to cool you down. And you don't want something heavy at meal time. Chef Judy joins us in the kitchen at Schaefer's with a recipe that is red, white and blue...perfect for the Fourth and for this hot weather.

Patriotic Parfait
8 ounces ricotta cheese, part skim milk, whipped
2 cups milk, 1% low-fat
1 1/2 ounces instant pudding mix, vanilla
2 teaspoons vanilla extract
1 teaspoon almond extract
1 pint raspberries
1 pint blueberries
1 pint strawberries, slices
whipped cream for top

Whip pudding into ricotta cheese. Add milk, and vanilla and almond extract. Beat for 2 minutes. Refrigerate for 5 to 10 minutes. Layer into parfait glasses the pudding and berries, top with whip cream

Per Serving (excluding unknown items): 197 Calories; 6g Fat (26.5% calories from fat); 9g Protein; 29g Carbohydrate; 6g Dietary Fiber; 15mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates

Fourth of July Cake
Servings: 16
3 large eggs
1 cup buttermilk
1 box yellow cake mix
1 quart strawberries
1 pint blueberries
2 cups Cool Whip Lite®, or whipped cream

Beat eggs and buttermilk together, mix in the cake mix. Pour into 2- 9 inch cake pans that you have sprayed with non-stick spray. Bake at 350 degrees until done, about 20 minutes. Cool for at least 30 minutes.

Wash strawberries and cut in fourths. Wash blueberries. Cut and place cake on plates. Top with whipped cream and berries.

Per Serving (excluding unknown items): 201 Calories; 6g Fat (26.9% calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 249mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.