We’ve got a fruit recipe so sweet, it’s certain to become your go-to dessert for summer. With just five ingredients, this light and tasty Watermelon Cake combines the sweet flavors of a variety of fruit with a whipped topping to make a refreshing summer snack.
For this Watermelon Cake recipe, you can use a personal-sized watermelon or cut a large one in half. Tip: You’ll want to stick with seedless! Grab some light whipped topping, blueberries, kiwi and strawberries to decorate your “cake.” Cut the top and bottom off of the watermelon and stand the watermelon upright. Remove the rind and white pith of the watermelon carefully to avoid cutting into to any of the actual watermelon itself. Carve the watermelon into a cake shape. You can make one large cake or create a tiered cake—just like we did! Frost the cake with the creamy whipped topping and decorate with the blueberries, kiwi and strawberries to create a dessert so decadent, you’re sure to be the hit of any BBQ this summer.
This sweet Watermelon Cake makes eight servings, each counting as one SmartCarb and one Extra on your Nutrisystem meal plan and clocking in at just 128 calories. To ensure you are staying on track with your weight loss goals, it’s important to log your daily intake in the NuMi app. Not familiar with our easy-to-use tracker app? Check out 12 Reasons Downloading the NuMi App Will Help You Lose Weight > You can easily log each serving of the Watermelon Cake right here in NuMi >
Fruit lover? We’ve got plenty of recipes for you to try. Be sure to check out 11 Tasty Dessert Recipes Featuring Fruit >
Want to lose weight enjoying cake, ice cream and even cookies? Nutrisystem’s got a plan for you! Click here to learn more >
Calories per Serving: 128
On Nutrisystem, Count As: 1 SmartCarb and 1 Extra
- 1 personal size seedless watermelon or ½ large seedless watermelon
- 1½ cups light whipped topping
- ½ cup blueberries
- 1 kiwi, peeled and thinly sliced
- 3 large strawberries, hulled and thinly sliced
- Using a large sharp knife, cut the top and bottom off of the watermelon.
- Stand the watermelon upright and carefully remove the rind and white pith by cutting downward strips.
- Carve away small pieces from the sides and top until the remaining watermelon is cake-shaped. If you would like to make a tiered cake: Cut watermelon in half to form two cylinders. Trim one cylinder to be about 1-inch smaller in diameter, place on top of the larger layer and use a wooden skewer to secure in place.
- Place onto platter. Use paper towels to pat away excess water.
- Using a spatula or knife, “frost” the cake with the whipped topping.
- Decorate with blueberries, kiwi and strawberries.