Melon “bowl” fruit salad 

By
Stephanie Kinturi

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Melon “bowl” fruit salad 
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. Fill the bowls with 1/3 cup each of the cottage cheese.
  3. Top with ¼ cup each of the pineapple and blueberries.
  4. Garnish with fresh mint leaves.
  5. Serve with whole grain toast and sugar free jelly.
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