This has to be the easiest recipe I have ever shared.  A half of a small cantaloupe is filled with cottage cheese and topped with blueberries.  This is a simple and delicious summer lunch that’s figure friendly and very easy to put together.  All you need to do is cut the cantaloupe in half, scoop out the seeds, and fill the hollow with cottage cheese.  The sprinkling of blueberries is optional, but very delicious.

This post was born one morning while I was desperately trying to figure out what I could take to lunch for myself and one of my co-workers.  I had two heels of bread, no decent salad ingredients, and was all out of crackers.  I surveyed the kitchen and asked myself  “What would Mom do?”

That was when I spied the cantaloupe sitting on the counter.    It wasn’t very large, but I knew it would work perfectly for my plan.  I packed the cantaloupe, 1 cup of cottage cheese, and 1/2 cup of blueberries into my lunch box along with a sharp knife.

When I was a child and fresh cantaloupes were abundant, my mother would often serve halves of cantaloupe stuffed with cottage cheese for a simple summer lunch.  Seeing the cantaloupe on the counter, I remembered what she did, but I added an extra touch–blueberries scattered on top of the cottage cheese.    It was delicious, and co-workers even commented how pretty it looked.  I had forgotten how delicious this combination was.

Our only problem was that I forgot to pack metal spoons.  The plastic spoons made it harder to scoop out the cantaloupe flesh as we ate.  We managed, but it took us longer.

Here are the printable instructions.  We hope you like this simple salad.

Thanks for visiting Patty Cake’s Pantry.