Berry Blue Sailboats Recipes

Steps:

• In a bowl, combine softened cream cheese, sugar, and cinnamon.
• Add eggs and heavy cream and whisk until well combined. Set aside.
• Preheat oven to 400˚F (200˚C).
• Cut a rectangle along the top of the loaf of french bread and pull out the part you cut along with the soft inside of the loaf. Set the "bread boat" aside.
• Tear apart the rectangle and soft inside of the bread that you removed into little bite-size pieces.
• Gently, fold the bread pieces and blueberries into the egg mixture until all of the liquid is absorbed.
• Place the "bread boat" on a baking sheet lined with parchment paper and pour in the bread and egg mixture.
• Bake for 30-40 minutes or until the top is golden brown. If the top is browning too quickly, cover the top of the boat in foil for the remaining time.
• Let cool before cutting into slices and serve with maple syrup.
• Enjoy!

Steps:

• Combine lemon juice, sugar and flour in a saucepan; bring to a boil. Reduce heat to low. Stir 1/4 cup into eggs; return all to pan. Cook and stir for 15 minutes or until mixture coasts a spoon (do not boil). Cool. Fold in whipped cream; cover and chill until serving. , For watermelon boat, cut a thin slice from bottom of melon with a sharp knife to allow it to sit flat (see diagram at right). Mark a horizontal cutting line 2 in. above center of melon. With a long sharp knife, cut into melon along cutting line, making sure to cut all the way through. Gently pull off top section of rind. , Remove fruit from both sections and cut into cubes or balls; set aside. To cut decorative edge, place melon on its side. Position a 2-1/2-in. star cookie cutter against inside edge of melon, allowing only half of star to cut through rind (see diagram below). Use a mallet if necessary to help push cookie cutter through melon. , Insert a toothpick into flat edge of removed piece. Attach piece onto melon edge where last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed. , In a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat. Serve with dressing.