|1||watermelon, round, seedless|
|8 oz||cool whip|
|8 oz||lemon yogurt - not mousse-style!|
|assorted berries, for garnish|
Pinched by dsvesnik, and 144 more.
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DirectionsCut ends off of a SEEDLESS watermelon. Stand watermelon vertically on-end, on one of the flat, cut edges. Wrap a towel around your work area (your plate or cutting board), as this gets very juicy!Using a very sharp knife, start taking vertical slices off the sides of the watermelon, removing all the rind and pith. Leave only the bright, pink flesh. Go all the way around the watermelon. You will have a large cylinder of watermelon left. If you want the cake "shorter", slice some off the top. I like to leave mine nice and tall!Fold the lemon yogurt GENTLY into the Cool Whip. The lemon in the yogurt reacts w/ the Cool Whip, and is what causes this "frosting" to set up nicely.
Using paper towels, pat dry the entire watermelon cylinder, making sure it is not drippy or runny anywhere.
Frost the watermelon with your cool whip/lemon yogurt frosting.Garnish the top of the watermelon with raspberries, strawberries, blueberries, fresh mint, lemon twists, etc., whatever you feel like adding that will make it beautiful! Also very pretty with fresh, edible flowers on top of it!This makes a GORGEOUS centerpiece when garnished, and will be sure to get LOTS of surprised 'ooohs' and 'aaaahs' when you cut into it. It's fresh, light, & tasty, and is delightful to watch your friends' reactions!IMPORTANT NOTE: You must keep this refrigerated until you serve it. If there are any leftovers, refrigerate it again, so the frosting doesn't get limp and slide off. Something in the way the lemon in the yogurt reacts with the Cool Whip causes this frosting to set up nicely and adhere to the watermelon, but you MUST "pat" the watermelon "dry", first, before applying the frosting. :o)