Breakfast Dessert Sundae
1 large Cantaloupe
8 teaspoons maple syrup
8 tablespoons sour cream
8 1/2 teaspoons toasted wheat germ
8 medium sized Strawberries, stems removed
32 blueberries
Cut cantaloupe in half and then into quarters, giving you 8 sections.
Remove rind and then cut each wedge into 8 to 10 pieces.
Using dessert bowls, place the cut pieces into each. Drizzle a teaspoon of syrup into each bowl and stir cantaloupe pieces to coat.
Atop of the cantaloupe, place a dollup of sour cream, sprinkle 1/2 teaspoon of toasted wheat germ on top of the sour cream.
Strawberries should be cut into sections and placed standing up on top of sour cream. Arrange blueberries as a garnish.
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