- I like pretty food and I cannot lie and,
- I wanted to show you my melons today
Now that I got that out of the way, let’s move on to today’s recipe.
One of the first things I made when my counters were finally installed was this summer stuffed cantaloupe. I need to tell you how many of these I used to eat when I was a teenager.
Almost every single day, I would slice a cantaloupe in half, stuff it with cottage cheese and go to town.
I love making food in a vessel. Put away your melon ballers because cantaloupe is just one of those fruits that begs to be filled.
I believe this marriage of cantaloupe and cottage cheese was considered to be the “diet food” of the 70’s. I never looked at it that way. I just say a beautiful pale orange melon that was begging for a big dollop of something creamy and delicious.
To kick off the new counters, I jacked these melons up with a nice twist. Mixed up a little honey, cinnamon and a drop of vanilla into the cottage cheese then topped them with fresh blueberries and crushed pistachios. I’m telling you that this was probably the quickest breakfast, lunch or snack recipe I have ever made.
Trust me when I tell you this. You will love this combo and your butt will too. Why am I even referring to butts here? Even though I said this wasn’t really a “diet” food, it really is quite nutritious and calorie friendly.
Behold, a deliciously edible bowl that’s packed with vitamin B and C plus the extra bonus of beta-carotene. Hello, healthy complexion! When it comes to flavours I’m a little obsessed with the mix of sweet and savoury here. The cottage cheese and nuts really enhance the sweet notes of melon.
So here you have it. A healthy, gluten-free snack that’s simply beautiful.
- ½ medium cantaloupe
- 1 cup cottage cheese
- 1 tablespoon organic honey
- ¼ teaspoon cinnamon
- drop of pure vanilla extract
- 1 tablespoon crushed pistachios
- ¼ cup fresh blueberries.
- Scoop out the cantaloupe’s seeds with a spoon.
- Mix cottage cheese with honey, cinnamon and vanilla.
- Fill the cavity of the cantaloupe with cottage cheese, top with pistachios and blueberries.