Watermelon “Cake”


On my eternal quest to provide healthy but interesting cake alternatives at the social action and outreach events our church puts on, I had a go at a watermelon “cake” I’d seen on Pinterest, adapting the recipe to use a healthier buttercream alternative.  I say “cake” as it is actually just fruit, yoghurt, vanilla bean paste, cream cheese and toasted flaked almonds.

Cut a watermelon into a rough cake shape.


Beat 100g light cream cheese then add 250g fat free Greek yoghurt and a tablespoon of vanilla bean paste.  Taste the frosting and if it’s not sweet enough for you add in one or two tablespoons of icing sugar. I don’t think it’s necessary  really as the vanilla sweetens it beautifully.

Cover the melon with the frosting.


Lightly toast a couple of handfuls of flaked almonds in a dry pan, allow to cool then sprinkle on around the base. Decorate with whatever fruit you fancy and leave in the fridge for the frosting to set a little. Slice and enjoy… Guilt free!



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