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
Select a symmetrical watermelon approximately 7 to 9 inches in diameter.
Cut a 3-inch thick cross-section from the watermelon.
Cut 4 slits through rind without cutting flesh.
Cut between white rind portion and red flesh to remove rind.
Fold together whipped topping and yogurt.
Pat watermelon cake dry with paper towel.
Place watermelon cake on flat serving plate.
Frost top and sides with whipped topping mixture.
Decorate as desired with fresh fruit.
Refrigerate until ready to serve.
Can be stored several hours or overnight.
Cut in wedges to serve.
Sugar: 30g
:
Calcium: 69mg
Calories: 161kcal
Carbohydrates: 37g
Cholesterol: 4mg
Fat: 2g
Fiber: 2g
Iron: 1mg
Potassium: 550mg
Protein: 4g
Saturated Fat: 1g
Sodium: 21mg
Vitamin A: 2598IU
Vitamin C: 37mg
