Alice RD
AICR’s summer version of Red velvet cake (no baking and technically, no cake) is cool, sweet and beautiful. And it has an added benefit – it’s cancer-protective.
Watermelon is one of the foods rich in lycopene – a potent antioxidant – and AICR’s expert report list these as foods that probably protect against prostate cancer.
This no-bake cake is gluten-free and perfect for those looking to satisfy their sweet tooth with a tasty, low calorie dessert.
No-Bake Watermelon Cake
- 1/3 cup whipping cream
- 12 oz. non-fat plain Greek yogurt
- 2 Tbsp. reduced-fat cream cheese
- 2 Tbsp. granulated sugar
- 1 tsp. lemon juice
- 1 medium seedless watermelon, well-chilled
- Blackberries, kiwi slices, red raspberries, for garnish
Pour whipping cream in small mixing bowl and chill in refrigerator for about 10 to 20 minutes. (Cream is easier to whip when cold.) Meanwhile, in medium mixing bowl, mix together yogurt and cream cheese.
When cream is chilled, add sugar to cream and whip with whisk or electric mixer until moderately stiff peaks form. (Be careful not to overbeat, as too much whipping will turn cream to butter.)
Whipped cream – moderately firm peaks
Add whipped cream and lemon juice to yogurt/cheese mixture. Chill.
Mixing yogurt, cream cheese and whipped cream
Slice off both ends to make a flat top and bottom on your melon. Set melon on one flat end and carve rind off sides to make a round, cake-shaped melon.
Slice off both ends
Cut off rind and carve into “cake” shape
Place melon cake on serving plate and frost top and sides with chilled icing.
Decorate with fruit on top and around the bottom. Keep well chilled until serving.
Makes 10 servings
Per serving: 150 calories, 4 g fat (2 g saturated fat), 26 g carbohydrate,
5 g protein, 30 mg sodium, 1 g fiber
