No-Bake Watermelon Cake
Prep: 40 minutes
Raise your hand if turning the oven on right now ranks high on your list of the last things you want to do.
That's why we love this recipe, courtesy of the American Institute for Cancer Reseach, for satisying our sweet tooth during the summertime. Made of refreshing chilled fruit, and with a just tart-enough "frosting" of Greek yogurt plus a touch of cream cheese and whipping cream, it's a guaranteed hit at any gathering.
And since the base of this colorful "cake" is made of watermelon (instead of flour, sugar, butter and eggs) it's also quite low in calories—150 per slice—while high in vitamin C and cancer-preventative carotenoids.
1/3 cup whipping cream
12 ounces plain non-fat Greek yogurt
2 tablespoons reduced-fat cream cheese
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 medium seedless watermelon, well-chilled
Blackberries, kiwi slices, raspberries or other fruit 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 because too much whipping will turn cream to butter.)
- Add whipped cream and lemon juice to yogurt/cream cheese mixture. Chill.
- Slice off both watermelon ends to make a flat top and bottom. Set melon on one flat end and carve rind off sides to make a round, cake-shaped watermelon.
- Place watermelon cake on serving plate and frost top and sides with chilled icing. Decorate with fruit on top and around the bottom.
- Keep well chilled until ready to serve and enjoy!