Watermelon Cake
Watermelon cake is a light dessert alternative and perfect for the dieters who want something sweet without ruining their waistlines.
Ingredients:
1 Watermelon cut in 4″ wide slices
1 pint blueberries
2 kiwis peeled and cut into slices
1 pint strawberries sliced
1 pint raspberries
1 container Lite Cool Whip
1 cup Toasted Coconut Almonds, coarsely chopped
- Place a 4″ high slice of watermelon on a cutting board. Use a 6″ pan as a guide and cut out a circle in the watermelon to create the bottom layer of the watermelon cake (tier will be 4″ high and 6″ wide).
- Create the second tier of the watermelon cake by tracing a 4″ circle. (A lid, cake pan or cake circle can serve as templates).
- Create the third tier of the cake with a 2″ circle.
- Pat all cut slices as dry as possible using paper towel.
- Place the 6″ watermelon circle on the serving plate. Use a metal spatula to “frost” the top and sides of the watermelon tier with Cool Whip.
- Center the 4″ watermelon tier on top and frost with Cool Whip.
- Place the 2″ watermelon tier on top and frost.
- Decorate the sides of the top tier with kiwi slices.
- Place a few strawberry slices on the very top of the 2″ tier.
- Cover the sides of the 6″ tier with sliced strawberries and place raspberries all along the bottom edge of the 2″ tier.
- Cover the sides of the 6″ tier with chopped almonds. Sprinkle almonds on the plate, along the edge of the watermelon cake.
- Cover the top of the 6″ tier with blueberries.
- Chill in the refrigerator for 20 minutes prior to serving.
Serves 6-8 people.
