Watermelon "cake" with summer fruit and raspberry sauce
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 0 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
Watermelon
½ large, seedless (crosswise section), rind removed
Cantaloupe
1 small, halved, peeled, and seeded
Kiwifruit
3 medium, peeled and sliced
Blueberries
2 cup(s), (1 pint)
Strawberries
2 cup(s), (1 pint), hulled and halved
Unsweetened frozen raspberries
3 cup(s), (1 bag, about 12 ounces), thawed
Orange juice
⅓ 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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