Watermelon and Blueberry Bites
Ingredients
½ cup sour cream
4 teaspoons tightly packed light brown sugar
4 tablespoons (¼ cup) cream cheese
About half of a medium watermelon, cut into 1-inch thick slices
30-40 blueberries
Directions
Mix the sour cream, light brown sugar and cream cheese in the food processor or hand beat with a whisk or large fork until smooth. Put it in a ramekin or other small container, cover it, and refrigerate the mixture at least 15 minutes.
Cut the watermelon into the slices. Use the biscuit or cookie cutter to cut circles. Turn each one and cut it in half, so that instead of being about 1-inch thick, you have double the number of circles and each one is now ½ –inch thick. I’ve found that the ½-inch thickness is about right for a bite-sized piece of watermelon; it’s big enough to grab onto, but no so big that you feel foolish eating it.
Using doubled paper towels, pat the circles gently to absorb excess moisture on the outsides.
Take the cream out of the refrigerator, and using a ½ teaspoon measuring spoon, dab a rounded bit of cream on each circle. Top with a blueberry.
