Satisfy your sweet tooth with this fun no-bake “cake” the whole family will enjoy. Fresh summer watermelon makes a sturdy base and is rich in vitamin C and carotenoids that offer cancer-protective potential. “Frost” with a sweet and tangy frosting with protein- packed Greek yogurt mixed with a small amount of cream cheese and a little whipped cream. Or show off the rich red melon color and serve without frosting.
1/3 cup whipping cream
12 oz. nonfat plain Greek yogurt
2 Tbsp. reduced-fat cream cheese
2 Tbsp. granulated sugar
1 tsp. lemon juice
1 medium seedless watermelon, well-chilled
Blackberries , kiwi slices, red raspberries, for garnish
Pour whipping cream in small mixing bowl and chill in refrigerator for about 10 to 20 minutes. (Cream is easier to whip when cold.) Meanwhile, in medium mixing bowl, mix together yogurt and cream cheese. Set aside.
When cream is chilled, add sugar to cream and whip with whisk or electric mixer until moderately stiff peaks form. (Be careful not to overbeat, as too much whipping will turn cream to butter.) Add whipped cream and lemon juice to yogurt/cheese mixture. Chill.
Slice off both ends to make a flat top and bottom on your melon. Set melon on one flat end and carve rind off sides to make a round, cake-shaped melon.
Place melon cake on serving plate and frost top and sides with chilled icing. Decorate with berries on top and around the bottom. Keep well chilled until serving.
Makes 10 servings. Per serving: 150 calories, 4 g fat (2.5 g saturated fat, 0 g trans fat), 15 mg cholesterol, 16 g carbohydrates, 6 g protein, 1 g dietary fiber, 30 mg sodium, 22 g sugar, 3 g added sugar.
Recipe from the American Institute for Cancer Research.