Watermelon Cake
This post is sponsored by The National Frozen and Refrigerated Foods Association (NFRA). I was compensated for my time. All opinions are 100% mine.
Summer is in full swing in Florida. We’re enjoying rainy afternoons and lots of thunderstorms. It’s our rainy season here in the sunshine state and we are very thankful for it. And especially thankful this year because it’s been so devastatingly dry the past few months and we’ve had lots of brush fires.
We’ve been having the best summer so far. This past weekend was my daughter’s birthday and we had family in town to celebrate. All the ladies helped make the perfect my little pony princess cake for my daughter’s birthday. It was a ridiculously adorable pastel purple cake topped with green grass icing, sprinkled with pastel wildflowers and topped with cute little ponies. She adored it!
But I also wanted to make a swimsuit friendly cake we could enjoy this weekend, so I made this healthier watermelon cake. This is just a mini seedless watermelon, cut in a cake form, and iced with Dannon Light & Fit® Greek Yogurt. It’s so easy to make and super fun for the kids to help decorate.
This cake would be perfect to take to a family gathering or picnic. It’s a great dessert that’s certainly an impressive crowd pleaser.
To make this cake, I first start with a seedless small watermelon. Then I just cut the bottom and top as flat and level as I can. Then I go around and cut the sides as circular as possible. Don’t worry if it’s not perfect, the yogurt will hide a lot of imperfections.
Next, I use Dannon Light & Fit® Greek Yogurt. It has a slightly thicker consistency that works better as a “frosting” than regular yogurt. I also used the vanilla in the large tub because you will need quite a bit of yogurt to “frost” your watermelon cake.
Next, I leave my watermelon in the freezer for about 30 minutes, just to make sure it’s really cold. This seems to help the yogurt stay on better.
Then I just pat it dry with a paper towel before starting to “frost” it.
Then I start frosting. I would advise if you are making this in advance for an event or party, to just frost and decorate the top of the watermelon. Frosting and especially decorating the sides of the watermelon as shown in the pictures looks beautiful but it starts to slide off after an hour or two, especially if it’s warm.
But if you are going to serve it soon, go ahead and frost away!
Then bring the kids in and start decorating with fresh berries. My son loved decorating this cake!
We added strawberries sliced in half to the base, raspberries around the top and blackberries in an inner circle. My son then added blueberries all on top to fill in and I stuck some sliced almonds in the yogurt on the sides.
To make this cake ahead of time, I would prepare the watermelon and refrigerate it until ready to serve. Then just before serving, frost the watermelon with yogurt and add the fresh berries.
Did you know June is Dairy Month? You can find all kinds of ingredients to make wonderful desserts like this in your grocer’s dairy aisle. There are so many different Dannon Light & Fit® yogurt varieties that you can use as ingredients in parfaits, smoothies or as a substitute for sweetened whipped cream. You can also find tons of ingredients for simple breakfasts, lunches as well as fast and easy dinners.
Don’t overlook the dairy aisle either. From fresh fruit juices to delicious cheeses and tasty cinnamon rolls. You are sure to find items to make life simpler and more delicious!
And for more mealtime inspiration, visit www.EasyHomeMeals.com and follow on Facebook, Twitter, Pinterest and Instagram too!
Yield: Serves 4
Watermelon Cake
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Loading...Ingredients:
- 1 Small seedless watermelon cut in a cake form
- 1 (32oz) container Dannon Light & Fit® Greek Yogurt
- Blueberries
- Blackberries
- Strawberries
- Raspberries
- Sliced Almonds
Directions:
Prepare watermelon by cutting in the shape of a cake. Refrigerate for several hours or place in freezer for about 30 minutes until very cold.
When ready to serve, frost with Dannon Light & Fit® Greek Yogurt. You won't use the whole container, just use what you need for the size of watermelon you have. Decorate with fresh fruit and sliced almonds.
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Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!This post is sponsored by The National Frozen and Refrigerated Foods Association (NFRA). I was compensated for my time. All opinions are 100% mine.
