Stuffed cantaloupe
Instructions:
- 1 ripe cantaloupe;
- 6 ounces cottage cheese;
- 1 (16 ounce) can crushed pineapple, drained;
- 1 cup pecans, chopped.
- CHOOSE:
- A well rounded melon with sweet melon odor and a slight softness when pressed with your thumb. The skin should be creamy yellow or tan with a netting that stands out. Do not choose those that are dented or have soft spots or an overripe color.
- STORE: Ripened melons should be stored in the refrigerator and used within 3-5 days.
- HOW TO USE: Wash well. Slice and scrape the seeds out of the center. Melons are great plain, sliced on cereal, or mixed with yogurt.
- Cut cantaloupe in half and clean out center of seeds.
- Mix cottage cheese, pineapple, and pecans.
- Stuff cantaloupe with cottage cheese mixture and serve.