Watermelon 'Cake'

 

Preparation time: 15 minutes

1 watermelon
8 ounces fat-free frozen whipped topping, thawed (1/2 container)
8-ounce container nonfat light lemon yogurt
Fresh fruit to decorate cake (kiwifruit, strawberries, grapes, blueberries)

Select a symmetrical 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. Serves 10.

Nutrition facts per serving: 113 calories, 24 grams carbohydrates, 3 grams protein, 1 gram fat, 1 gram dietary fiber, 23 milligrams sodium, 0.6 milligrams cholesterol.

- Recipe from National Watermelon Promotion Board

Copyright 1997, The Associated Press