Recipe At A Glance
Our friend Angie at Eclectic Recipes is celebrating June Dairy Month with a fruity cake topped with delicious and creamy yogurt! This cake would be perfect to take to a family gathering or picnic. It’s a great dessert that’s certainly an impressive crowd pleaser.
- 1 Small seedless watermelon cut in a cake form
- 1 (32oz) container Dannon Light & Fit® Greek Yogurt
- Sliced Almonds
- Prepare watermelon by cutting in the shape of a cake. Refrigerate for several hours or place in freezer for about 30 minutes until very cold.
- When ready to serve, frost with Dannon Light & Fit® Greek Yogurt. You won't use the whole container, just use what you need for the size of watermelon you have. Decorate with fresh fruit and sliced almonds.