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. A wonderful spring/summer breakfast dessert!