There are few things in the world with the ability to unite a country divided the way the Olympics can. Watching our athletes march onto the field, the court or the ring as the national anthem plays can make any one feel a little bit patriotic.
It also serves as a reminder about the spirit that makes America so wonderful. Especially as the Olympics chase the heels of Labor Day weekend.
While we're all feeling just a little bit patriotic, it's also a good time to be mindful of things that make America great. When we choose to buy American-made products, we're deciding to invest back into ourselves. Did you know if every American spent an extra $3.33 on U.S.-made products, it would create almost 10,000 new jobs.
And, if every builder used just 5 percent more U.S.-made products, it would create 220,000 jobs. By purchasing American made products the proceeds a recycled through the U.S. economy, creating jobs, paying wages and being reinvested back into the economy.
It's a win-win situation for everyone, just like my 'winning' No Bake Red-White-and-Blueberry Tartlet.
No Bake Red-White-and-Blueberry Tartlet
No Bake Red, White and Blueberry Tartlet
- 30 Filo Cups
- 8 oz Mascarpone Cheese
- Strawberries Cleaned and quartered
- 1 c chilled heavy whipping cream
- 2 tbs SPLENDA Granulated
- ½ teaspoon
- To Make Whipped Cream:
- Chill mixing bowl in the freezer for 30 minutes.
- Combine cream, sugar and vanilla in chilled bowl and whisk on high for about one minute ONLY until peaks form.
- Fold together Mascarpone cheese and whipped cream.
- Spoon it into a piping bag.
- Pipe filling into Filo Cups.
- Top with one strawberry quarter and blueberries.
- Keep chilled until ready to serve.
Where I would normally use sugar to make my whipped cream topping, I decided to make a Sweet Swap by swapping it out for SPLENDA® Granulated with the Made in America packaging in an effort to reduce the amount of sugar in the recipe.