On my eternal quest to provide healthy but interesting cake alternatives at the social action and outreach events our church puts on, I had a go at a watermelon “cake” I’d seen on Pinterest, adapting the recipe to use a healthier buttercream alternative. I say “cake” as it is actually just fruit, yoghurt, vanilla bean paste, cream cheese and toasted flaked almonds.
Cut a watermelon into a rough cake shape.
Beat 100g light cream cheese then add 250g fat free Greek yoghurt and a tablespoon of vanilla bean paste. Taste the frosting and if it’s not sweet enough for you add in one or two tablespoons of icing sugar. I don’t think it’s necessary really as the vanilla sweetens it beautifully.
Cover the melon with the frosting.
Lightly toast a couple of handfuls of flaked almonds in a dry pan, allow to cool then sprinkle on around the base. Decorate with whatever fruit you fancy and leave in the fridge for the frosting to set a little. Slice and enjoy… Guilt free!