Ingredients
1 kiwi peeled and sliced
1/2 cup blueberries
1 cup greek yogurt
1 teaspoon cinnamon
1 watermelon small
Method
Sources
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RecipeNLG
dataset
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Gathered
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
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Mix the cinnamon with the Greek yogurt and put in the freezer for 15-20 minutes (this will make the yogurt better for spreading) Slice both ends off the watermelon. Lay the watermelon on it's end. From top to bottom, cut off the watermelon skins. Work your way around the watermelon, until you have a nice round shape with just the pink flesh. Remove the yogurt from the freezer. Lay the watermelon on a plate, and start to spread the yogurt mix onto the watermelon. (Some of the yogurt may start dripping down the sides. Totally fine. At the end you can simply wipe around the edges to make it look neat.) Decorate your yogurt frosted watermelon with fruit. Slice it up and enjoy! Notes
The kiwi and blueberries are toppings. Feel free to use your favorite fruits!
This cake is best when eaten right after it's prepared. If you don't plan on serving immediately, place in the freezer for up to an hour to maintain sturdiness.