I consider this dish breakfast because it's what we've eaten on the morning of the Fourth of July for umpteen years, but I'd say the patriotic fruit plate could be served any day, for any meal. I found the recipe in a Kraft cookbook, those paperback ones you see while waiting in line at the grocery store, fifteen or twenty years ago. It's light, refreshing and — best of all — red, white and blue! Oh, and it's super easy, too!

watermelon

blueberries

cottage cheese

Cut the watermelon in half lengthwise, then quarter it lengthwise. From a quarter, cut 1/2-inch slices. Then take each slice and cut in half and cut off the rind to create triangles. Arrange five triangles per serving into a star shape. Fill center with cottage cheese and top with blueberries.

Number of servings are up to you ... and the size of your watermelon!