There’s nothing more satisfying than making a meal in a piece of fruit, melon to be exact. For one, there’s only one spoon to clean (yasss) and maybe not even that if you’re using a plastic spoon.
One of my parents friends brought over 2 fresh mini cantaloupes from their garden the other night, so, this afternoon I used one for lunch. I filled half a mini cantaloupe with 1/2 cup of 4% fat cottage cheese and topped it with a sprinkle of sugar and blueberries.
If you haven’t ventured out of your comfort zone to try cottage cheese I recommend you step out ASAP. Granted, it does have a unique texture and doesn’t look that appetizing, but it is SO GOOD. However, if you don’t want to use cottage cheese, Greek yogurt is the perfect substitute.
Fresh cut strawberries and blueberries and even pineapple are the perfect toppings for cottage cheese. I really like using pineapple because the flavors blend well and the cottage cheese tones down the acidity of pineapple.
Here’s my recipe!
- 1/2 small cantaloupe (seeds removed)
- 1/2 cup 4% fat cottage cheese (low-fat works too)
- fresh berries/ pineapple
- sprinkle of sugar
- Cut and de-seed the cantaloupe.
- Fill one-half with the cottage cheese and top with sugar and berries. Store the other half in an airtight container or plastic bag in the fridge.