Inn on the Bay

Cape Coral, Pine Island, Florida

Specialty Recipe

Watermelon Cake

Ingredients

1 watermelon

One 8-ounce container fat-free frozen whipped topping, thawed

One 8-ounce container nonfat light lemon yogurt

fresh fruit to decorate cake (kiwi, strawberries, grapes, blueberries)

Select a symmetrical watermelon about 7 inches to 9 inches in diameter. Cut a 3-inch thick cross-section from the watermelon. To remove rind from watermelon cross section, cut 4 vertical slits through rind without cutting flesh, dividing rind into four equal sections. Cut horizontally between white rind portion and red flesh to remove rind. You have a circle of watermelon.

Fold together whipped topping and yogurt. Pat watermelon dry with paper towel. Place watermelon on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Cut into wedges and serve.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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