Red, White, & Blueberry Watermelon Stars Recipe

Red, White, & Blueberry Watermelon Stars Recipe
Independence Day is always held on July 4th, and there are parades, pancake breakfasts, and community events all over the United States to celebrate. Most of us have barbecues in the backyard or picnics in the park before the fireworks, and it usually turns out to be a food fest all day long. Traditional foods vary from family to family, but it seems watermelon is on every menu. It's nice to offer at least one light dessert for those who overeat; the following Red, White, & Blueberry Watermelon Stars are not only delicious and festive, they are made with the obligatory watermelon and carry out the Fourth of July theme of red, white, and blue.
These cute stars can be made the night before serving and refrigerated. They are perfect for taking to a potluck gathering, as well as for serving at home. The fact that they are mostly fruit and only 58 calories each will insure that they will disappear quickly.

24 Servings

6 slices watermelon, 1" thick (the amount of slices can vary, of course, depending on the size of the watermelon)

1 8 oz. package cream cheese, softened
1/3 cup sugar
2 tablespoons freshly squeezed lime juice

72 blueberries
  1. Using a 3" star cookie cutter, cut 24 stars from the watermelon slices.
  2. Beat the cream cheese, sugar, and lime juice until light and smooth.
  3. Transfer the mixture to a decorating bag with a star tip (if a decorating bag isn't available, just spoon some of the mixture onto the stars) and squeeze about a tablespoon into the center of each star.
  4. Top each with three blueberries.
  5. Cover and refrigerate before serving.

Amount Per Serving
Calories 58 Calories from Fat 31
Percent Total Calories From: Fat 54% Protein 6% Carb. 40%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 29 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g

Vitamin A 5% Vitamin C 6% Calcium 0% Iron 1%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.