Recipe Handout: Summer Fruit Cake

 
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Summer Fruit Cake

Make this fun fruit cake with a watermelon "layer cake" slice topped with yogurt and fresh fruit
Course: Dessert
Cuisine: American, fruit
Keyword: fruit
Servings: 6 people
Calories: 43kcal
Author: Judy Doherty

Ingredients

  • 8 ounces watermelon mini seedless
  • 1/2 cup vanilla yogurt
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1 each peach cut in wedges
  • 1 sprig mint fresh

Instructions

  • Cut a 3” midsection from the watermelon. This is to resemble a real layer of a cake.
  • Remove the rind from the watermelon layer and place it on a dish like a cake layer.
  • Top the watermelon with yogurt then fruit and mint leaves. Place the extra fruit around the cake.
  • Use the leftover fruit to make a salad.
  • To serve, cut the cake into 6 wedges.

Notes

Nutrition

Serving: 1wedge | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 13mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 235IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 0.2mg
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