No-Guilt Watermelon Cake plus more

[Dee]

No-Guilt Watermelon Cake

1 watermelon

1/2 container (8 ounces) fat-free frozen whipped topping, thawed

1 container (8 ounces) nonfat light lemon yogurt

Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes, blueberries)

 

Select a symmetrical watermelon approximately 7- to 9- inches in diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut between white rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel.

 

Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve.

 

Makes 10 servings

Preparation Time: 15 Minutes

Per serving: 113 calories, 24g carbohydrate, 3g protein, 1g fat, 1g dietary fiber, 23mg sodium, 0.6mg cholesterol

 

 

2. Mad's Wacky Watermelon Cheesecake

 

Recipe by: Jon "The Mad Chef" Ashton for the National Watermelon Promotion Board.

 

The crusty bottom

1 cup pecans

1/2 cup graham cracker crumbs

1/2 cup ginger snaps

1/2 stick (1/4 cup) unsalted butter, melted

 

The inner maddness

4 (8-ounce) packages cream cheese, softened

1/2 cup plus 2 tablespoons sugar

4 whole large eggs

2 large egg yolks

2 tablespoons all-purpose flour

2 teaspoons watermelon syrup

8 ounces white chocolate (grated)

1 cup chopped watermelon (water extracted on kitchen towel)

1 cup fresh raspberries

 

The crusty madness: Place first three ingredients in food processor. Process until fine and add butter - blending until all combined. Press into the bottom of a 10-inch spring form pan.

 

Preheat oven to 350 degrees.

 

Make filling: Beat the cream cheese in a mixer until light and fluffy. Add sugar. Add one egg at a time, then add yolks, while operating mixer on low speed and scraping bowl after each one is added. Add the flour and watermelon syrup until combined and looking darling. Then add grated chocolate. Place the raspberries and chopped watermelon over the crust and then pour the cheesecake mixture over the watermelon and raspberries. Bake in the middle of oven, 45 to 55 minutes. I also like to place pan of water in the bottom of the oven. It prevents the cake from cracking.

 

Remember the cake is still cooking when it comes out of the oven. Let it cool for several hours, then refrigerate for a couple hours. This recipe will blow the socks off anybody's sweet palate.

 

Serves 10 to 12

 

 

 

Mad's Watermelon Syrup

 

 

1/2 vanilla bean, halved lengthwise

1 1/2 cups watermelon juice

1/2 cup cranberry juice

1 cup sugar

2 tablespoons orange liqueur

 

Scrape seeds from vanilla bean into both juices in heavy saucepan; add the vanilla bean and sugar. Bring up to a boil over medium to high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes. Remove from heat and discard bean and stir in Grand Marnier. Let cool before use.

 

Makes 3 cups

 

 

3. Watermelon Milk Sherbert

1 1/2 tablespoons unflavored gelatin

5 cups watermelon puree (about 1 large watermelon)

1 1/2 cups sugar

1/4 teaspoon ground nutmeg

1 1/2 teaspoons fresh lemon juice

1 1/2 cups milk

 

Soften gelatin in 1/2 cup of the watermelon puree. Let stand 5 minutes at room temperature and then heat gently to dissolve gelatin. Cool slightly. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture. Freeze in ice cream freezer according to manufacturer's directions