Watermelon "cake" with summer fruit and raspberry sauce

1
1
1
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Serves
16
Difficulty
Easy
Cut this watermelon "cake" into 16 wedges for a wonderful, refreshing take on a summer appetizer or dessert. Of course, this recipe is best when watermelon is in season. Simply stack the watermelon rounds on a platter so they look just like a cake! Decorate the top of the cake with cantaloupe, kiwifruits, blueberries, and strawberries; you're also free to use whatever fresh fruit you have on hand. The sweet "frosting" is made of raspberries, orange juice, and sugar, which are puréed in a blender, then pushed through a sieve to extract as much juice as possible. Serve your gorgeous watermelon cake with the raspberry sauce alongside to complete your creative, showstopping dessert.

Ingredients

fresh watermelon

½ large, seedless (crosswise section), rind removed

cantaloupe

1 small, halved, peeled, and seeded

kiwifruit(s)

3 medium, peeled and sliced

fresh blueberries

2 cup(s), (1 pint)

strawberries

2 cup(s), raw, (1 pint), hulled and halved

unsweetened frozen raspberries

3 cup(s), (1 bag, about 12 ounces), thawed

orange juice

cup(s)

sugar

3 Tbsp

Instructions

  1. Cut watermelon into 1½-inch-thick rounds. Stack rounds on serving plate so they resemble a cake.
  2. With melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries.
  3. Combine raspberries, orange juice, and sugar in blender; pulse until smooth. Pour mixture through fine sieve set over small bowl. With spoon, press on solids to extract all juice; discard seeds.
  4. To serve, cut watermelon “cake” into 16 wedges and serve with raspberry sauce.
  5. Per serving: 1 1/2 cups fruit and 1 1/2 tablespoons sauce

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