Melon “bowl” fruit salad
By
Stephanie Kinturi
Ingredients
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Instructions
- Cut off both ends of the melon to make a flat surface so that the melon “bowl” will be stable. Slice melon in half to form 2 bowls. With a large spoon, scrap out the seeds.
- Fill the bowls with 1/3 cup each of the cottage cheese.
- Top with ¼ cup each of the pineapple and blueberries.
- Garnish with fresh mint leaves.
- Serve with whole grain toast and sugar free jelly.
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