- 1 oblong seedless watermelon
- Assortment of your favorite fruits, such as: strawberries, kiwis, cantaloupe, pineapple, blackberries, grapes
- Low-fat yogurt (optional, in your favorite flavor)
Note: Pay special attention to ensure to the fruit that you purchase is not overripe, as it will not hold its shape well in the carving and assembly of the cake.
Serves: 6-8 (number of servings depends on how you slice it!)
Take the watermelon and carefully slice each end off with a sharp knife. Try to make the bottom and top as level as possible.
Stand the melon on one end and cut down the sides of the melon removing the peel. Then begin to remove the white pith. Slowly turn the plate as you cut and trim. Take off a little, then turn the plate, take off a little more, turn the plate, and so on. First try to get the melon into an octagon shape. Then, you can carefully trim off the sharp corners to create a more rounded circle.
Use cookie cutters to cut out fruit shapes (such as with the cantaloupe). Attach the fruit pieces to the watermelon with toothpicks.
The watermelon cake can be wrapped with plastic wrap and stored in the refrigerator for a maximum of 3-4 hours. To serve, cut into the watermelon cake into pieces, remove tooth picks and add a dollop of low-fat yogurt on the side.
Nutrition Facts (1 serving):
Calories: 43 kcal
Carbs: 10 g
Protein: 1 g
Sodium: 10 mg
Credit: Kristy with See My Footprints blog.