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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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217 calories; 5 grams of fat; 5 grams of fiber. Ingredients:
1 small whole seedless watermelon |
1 1/2 cups shredded sweetened coconut |
3 cups fresh raspberries |
Directions:
1. Using a long, thin bladed knife, cut a round slice vertically through the watermelon from top to bottom making an 8 cylinder with rind on top and bottom. Cut off and discard rind from both ends. Cut watermelon into 3 equal round slices, each about 1 1/2 thick; reserve remaining watermelon for use at another time.
2. Place 1 round melon slice on 10 round serving platter; top with 1/3 of the coconut, then 1 cup of the raspberries. Repeat layers.
3. Top with remaining watermelon slice. Garnish top with a spoonful of coconut and a few raspberries. Arrange remaining coconut and raspberries on platter around cake. .
4. To serve, cut into 8 equal wedges and serve upright.
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