No-Guilt Watermelon Cake Recipe

Rhonda | Flickr.com

All fruit and non-fat yogurt, this “cake” is a fun and refreshing twist.

How To Make No-Guilt Watermelon Cake

A fun and creative way to serve up watermelon! It's a fruit dessert made to look like a cake but it's more than just a gimmick as it's incredibly tasty. Watermelon along with a frosting made from fat-free whipped topping and yogurt then served with an assortment of fresh fruits is truly a tasty treat.

  • 1 watermelon
  • 1 cup fat-free frozen whipped topping (thawed)
  • 1 cup nonfat light lemon yogurt
  • fresh fruit (strawberries, kiwi fruit, grapes, blueberries, to decorate cake)
  1. Select a symmetrical watermelon approximately 7 to 9 inches in diameter.

  2. Cut a 3-inch thick cross-section from the watermelon.
  3. Cut 4 slits through rind without cutting flesh.
  4. Cut between white rind portion and red flesh to remove rind.
  5. Fold together whipped topping and yogurt.
  6. Pat watermelon cake dry with paper towel.
  7. Place watermelon cake on flat serving plate.
  8. Frost top and sides with whipped topping mixture.
  9. Decorate as desired with fresh fruit.
  10. Refrigerate until ready to serve.
  11. Can be stored several hours or overnight.
  12. Cut in wedges to serve.

How To Make No-Guilt Watermelon Cake

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A fun and creative way to serve up watermelon! It's a fruit dessert made to look like a cake but it's more than just a gimmick as it's incredibly tasty. Watermelon along with a frosting made from fat-free whipped topping and yogurt then served with an assortment of fresh fruits is truly a tasty treat.

Preparation: 35 mins
Cooking: 25 mins
Total: 1 hr
Serves:

Ingredients

  • 1 watermelon
  • 1 cup fat-free frozen whipped topping thawed
  • 1 cup nonfat light lemon yogurt
  • fresh fruit strawberries, kiwi fruit, grapes, blueberries, to decorate cake

Instructions

  1. Select a symmetrical watermelon approximately 7 to 9 inches in diameter.

  2. Cut a 3-inch thick cross-section from the watermelon.
  3. Cut 4 slits through rind without cutting flesh.
  4. Cut between white rind portion and red flesh to remove rind.
  5. Fold together whipped topping and yogurt.
  6. Pat watermelon cake dry with paper towel.
  7. Place watermelon cake on flat serving plate.
  8. Frost top and sides with whipped topping mixture.
  9. Decorate as desired with fresh fruit.
  10. Refrigerate until ready to serve.
  11. Can be stored several hours or overnight.
  12. Cut in wedges to serve.

Nutrition

  • Calcium: 69mg
  • Calories: 161kcal
  • Carbohydrates: 37g
  • Cholesterol: 4mg
  • Fat: 2g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 550mg
  • Protein: 4g
  • Saturated Fat: 1g
  • Sodium: 21mg
  • Sugar: 30g
  • Vitamin A: 2598IU
  • Vitamin C: 37mg
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