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Ingredients:
1 watermelon
1/2 container (8 ounces) fat-free frozen whipped topping, thawed
1 container (8 ounces) nonfat light lemon yogurt
Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes, blueberries)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Select a symmetrical watermelon approximately 7- to 9- inches in diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut between white rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel.
Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve.
Preparation Time: 15 Minutes Makes 10 servings Per serving: 113 calories, 24g carbohydrate, 3g protein, 1g fat, 1g dietary fiber, 23mg sodium, 0.6mg cholesterol Recipe submitted by: Watermelon.org
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