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Ingredients

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Directions

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  • For syrup: In a small saucepan, combine the 1/2 cup sugar, the water, honey and ginger. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Cool in the refrigerator for at least 1 hour.

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  • Cut watermelon crosswise into 3/4-inch slices. Using 2- to 3-inch star-shape cookie cutters, cut watermelon into star shapes, discarding rind. (Reserve remaining watermelon for another use).

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  • Place blueberries, strawberries and watermelon in a large bowl. (Reserve 16 stars for garnish). Pour syrup over fruit. Cover and chill for 2 to 24 hours.

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  • For whipped cream: In a small chilled mixing bowl, combine whipping cream, sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat.

  • To serve, divide fruit with syrup and whipped cream among sixteen 9-ounce glasses or dessert dishes, alternating layers of fruit and whipped cream. Top with reserved stars. Serve immediately or chill, covered up to 1 hour before serving.

Nutrition Facts

199 calories; 11 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 41 mg cholesterol; 14 mg sodium. 175 mg potassium; 25 g carbohydrates; 1 g fiber; 21 g sugar; 1 g protein; 0 g trans fatty acid; 777 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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