Source: Parents Magazine


Recipe Summary test

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a blender or food processor, combine 1 cup raspberries and powdered sugar. Cover and blend or process until smooth, stopping to scrape down sides as needed. Reserve.

  • Cut both ends off the watermelon, leaving a thick center disk that is about 3-inches thick. Reserve the two end pieces. Trim the rind away from the 3-inch-thick disk. Transfer to a large serving platter. Refrigerate.

  • Use a melon baller to cut watermelon balls from the two reserved end-pieces of watermelon, enough to make 2 cups.

  • in a medium bowl, combine watermelon balls, strawberries, and remaining 1/2 cup raspberries. The recipe may be made up to this point, up to 6 hours ahead. Wrap everything with plastic wrap and refrigerate.

  • To serve, remove raspberry sauce, thick watermelon disk on the platter, and the mixed fruit from the refrigerator. Pre-slice the watermelon disk into 8 wedges, but keep together to form the base of the cake. Place 8 small scoops of ice cream onto the watermelon cake. Top with reserved berries and watermelon balls. Drizzle with raspberry sauce and garnish with mint leaves. Serve immediately.

Nutrition Facts

153 calories; fat 4g; cholesterol 12mg; saturated fat 2g; carbohydrates 30g; mono fat 1g; insoluble fiber 3g; sugars 24g; protein 3g; vitamin a 1365.1IU; vitamin c 48.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 23.5mcg; vitamin b12 0.1mcg; sodium 25mg; potassium 395mg; calcium 63mg; iron 1mg.