What a better way to say happy birthday with this No-Bake Watermelon Cake? This cake is a fun twist on a traditional dessert while keeping all of the delicious flavor that a dessert deserves.
Though watermelon is mostly comprised of water, it still has many valuable nutrients to keep you healthy. Watermelon has a phytonutrient called lycopene that gives it the gorgeous color. Lycopene works as an antioxidant to protect against free radical damage. It has also been linked to lower risk for cancer, heart disease, and eye health. Watermelon is also a great source of vitamin C.
On top of all of those benefits, the Greek yogurt used in the spread for the watermelon has major health benefits too! Greek yogurt is a good source of protein and probiotics. Probiotics increase gut health to keep your stomach running the way that it should!
I’ll add in that this recipe is super simple and fun to make! Begin by mixing the cinnamon with the greek yogurt and placing that in the freezer for about 15-20 minutes. This will create a nice consistency to spread the yogurt on the watermelon. Prep the watermelon by cutting off both ends of it. Lay it on one of the ends and cut off the rind by cutting from top to bottom. Work around the whole watermelon until you just have the bright pink flesh. Grab the yogurt from the freezer and start to spread the mix onto the watermelon. Now you can decorate with fruit! We used kiwi and blueberries, but you can use whatever you want!
Pro tip: This is best eaten right away, but if you are planning on serving it later, place it in the freezer for up to an hour. We think this is a perfect sweet treat to a hot summer day. How do you like the idea of a watermelon cake? Let us know what you think in the comments below!
- 1 small watermelon
- 1 kiwi, peeled and sliced
- 1/2 cup of blueberries
- 1 cup of Greek yogurt
- 1 teaspoon of cinnamon
Mix the cinnamon with the greek yogurt and put in the freezer for 15-20 minutes (this will make the yogurt better for spreading)
Slice both ends off the watermelon.
Lay the watermelon on it’s end. From top to bottom, cut off the watermelon skins.
Work your way around the watermelon, until you have a nice round shape with just the pink flesh.
Remove the yogurt from the freezer.
Lay the watermelon on a plate, and start to spread the yogurt mix onto the watermelon. (Some of the yogurt may start dripping down the sides. Totally fine. At the end you can simply wipe around the edges to make it look neat.)
Decorate your yogurt frosted watermelon with fruit. Slice it up and enjoy!
The kiwi and blueberries are toppings. Feel free to use your favorite fruits!
This cake is best when eaten right after it’s prepared. If you don’t plan on serving immediately, place in the freezer for up to an hour to maintain sturdiness.
Dr. Adam Kipp says
YUM! I made a “Paleo” version of this last weekend with coconut cream as a substitute for greek yogurt. So refreshing and great to bring to a brunch/lunch/dinner potluck.