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Watermelon *Cake*

Contributed by: News Canada

(NC) - This easy, yet elegant red and white dessert can be made ahead of time for a Canada Day celebration or for a birthday party.


  • 1 watermelon
  • 1/2 container (250 mL) fat-free or low-fat frozen whipped topping, thawed
  • 1 container (250 mL) nonfat or low-fat lemon yogurt
  • Fresh fruit to decorate cake (strawberries, kiwifruit, grapes, blueberries)


Select a watermelon, approximately 7 to 9 inches (17 to 21 cm) in diameter. Can be whole or half.

Cut a 3-inch (8 cm) thick cross section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut around watermelon 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. Combine whipped topping with lemon yogurt. 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.

Serving Size: Serves 10

Nutritional Information: One serving provides 113 Calories, 24 g carbohydrate, 3 g protein, 1 g fat, and 1 g dietary fibre.

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