When the days are long and hot, I crave fruity, juicy, cool desserts – heavy cakes don’t do it for me in the heat of summer. Of course my son’s birthday is smack in the middle of summer, so we’re always looking for good backyard options. A cake made out of a giant slab of watermelon is a good thing for kids and grownups – it’s lighter and healthier, fast and easy to make (without turning on the oven!) yet can be decorated like any other cake, so you don’t lose out on the festive aspect of it. For fourth of July, you can dress it up in red and blue berries – the white yogurt completes the effect. Bonus: a pure watermelon cake is a great gluten-free option.
A good-quality seedless watermelon makes the fastest “cake” you’ll ever make. Try a yellow watermelon for a different look – or alternate pink and yellow wedges if they are a similar size. If you want to go nut-free, swap the toasted almond slices for toasted coconut or sprinkles.
Watermelon Almond Tart
1 cup sliced almonds
1 watermelon 3 to 5 inch thick sliced seedless watermelon, rind removed
1 cup low fat vanilla yogurt
1 cup blueberries
1 cup sliced strawberries
1 Tbsp chocolate syrup (optional)
In a skillet set over medium heat, toast the almonds while constantly stirring to prevent burning. When they are golden, remove them to a heatproof tray or foil to cool. Cut the watermelon slice into 6 to 8 pie-shaped wedges. Dip the back (curved) side of each slice in the yogurt and then the almonds, re-assembling the pieces on a serving platter as you complete each piece. When finished, it will look like a piecrust of almonds around the watermelon slices. Frost the top of the reassembled watermelon with the remaining yogurt and decorate the top with the berries. Drizzle the chocolate syrup over the top. Serve cold.
Recipe and image courtesy of watermelon.org