1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

4 cups watermelon balls from 1 watermelon
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles

Gently mix together watermelon and blueberries.
Divide among 4 sundae bowls.
Top each with a dollop of topping and top with sprinkles.
Serve immediately.

Makes 4 servings
Source : National Watermelon Board via Culinary.net

8 sheets (about 13" x14" each) thawed frozen phyllo dough (find it in the freezer section of the supermarket)
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)
Preheat oven to 425°.F.
For Crust
Grease a 9" pie plate. Set aside.

On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.

4 squares (1 ounce each) white baking chocolate
8 large fresh strawberries halved lengthwise
1 reduced fat graham cracker pie crust
3/4 cup sliced fresh strawberries
1 8-ounce package reduced fat cream cheese cubed
3/4 cup confectioners' sugar
3/4 cup fat free milk
1 3 1/2-ounce box instant vanilla pudding
1 cup fresh or frozen blueberries
1 cup reduced fat whipped topping

In a microwave or heavy saucepan, melt white chocolate, stir until smooth. Dip the 8 halved strawberries halfway in the chocolate. Place
cut side down on a waxed paper-lined baking sheet.

1 bottle chilled white wine (Rioja is a good choice)
1/2 cup peach schnapps
1 shot Cointreau or triple sec
1 cup diet 7UP
1/2 cup diet ginger ale
1 cup sliced strawberries (fresh or frozen)
1/2 cup raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)

Combine the chilled white wine, the peach schnapps and the Cointreau in a large pitcher and stir. Add the strawberries, raspberries and blueberries to the pitcher. Top with the 7UP and the ginger ale and stir
lightly to combine.
Pour into individual glasses.

Serves 6.

Nutrition Facts per Serving