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.