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Watermelon Cake [fruit]

List of Ingredients




Watermelon Cake

Preparation time: 15 minutes

1 watermelon

1/2 container (8 ounces) fat-free frozen whipped topping, thawed

8-ounce container nonfat light lemon yogurt

Fresh fruit to decorate cake (kiwi, strawberries, grapes, blueberries)


Recipe




Select a symmetrical watermelon about 7 inches to 9 inches in diameter.

Cut a 3-inch thick cross section from the watermelon.

To remove rind from watermelon cross section, cut 4 vertical slits through rind without cutting flesh, dividing rind into four equal sections. Cut horizontally between white rind portion and red flesh to remove rind. You will have a circle of watermelon.

Fold together whipped topping and yogurt.

Pat watermelon dry with paper towels. Place watermelon on flat serving plate. Frost top and sides with whipped topping mixture.

Decorate as desired with fresh fruit. Refrigerate until ready to serve. The cake can be stored several hours or overnight. Cut in wedges and serve. Makes 10 servings.

Nutrition facts per serving: 113 cal., 24 g carbo., 3 g pro., 1 g fat, 1 g dietary fiber, 23 mg sodium, 0.6 mg chol.