Saturday, May 9, 2015

No Bake Watermelon Cake made with Whipped Cream and Berries

If you are looking to cut a few calories on cake you’ve gotta try this cake. This is the best Healthy No Bake Cake you will ever taste! Easy to make and yummy to consume!

With just a few ingredients you can enjoy a tasty slice of this watermelon cake without jeopardizing your healthy eating. It’s low in calories and high in taste: the perfect combination! Plus this naturally sweet watermelon cake is packed full of fruit so you can enjoy a guilt free second slice.

Use a can opener to open the can, and pour off the top liquid. Save this to make a smoothie later or use it wherever coconut milk is called for in a recipe.

Scoop the coconut cream remaining in your can into your chilled bowl. Whip the coconut cream until sufficiently fluffy. I prefer to use my immersion blender to make coconut cream. Add in a touch of sweetener (optional) and about 1/4-1/2 tsp pure vanilla extract or a vanilla bean and whip it again.
You can use the whipped coconut cream just like regular dairy whipped cream. It will keep in a sealed jar in the fridge for a week or two.

Pick a great watermelon to use to make your Watermelon cake. Look for a firm, symmetrical watermelon that is free from bruises, cuts or dents. Remember that a good watermelon is heavy for its size. And the underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Watermelon is an excellent source of lycopene, a red pigment found in tomatoes. Watermelon has more lycopene than tomatoes – up to 20 milligrams in each two-cup serving. Watermelon also contains vitamins A (beta carotene), vitamin C, vitamin B6 and is a good source of potassium.

Place can of full-fat can coconut milk without guar gum in the fridge overnight. It also helps to chill your stainless steel bowl in the freezer for 5 -10 minutes prior to whipping your cream. When the bowl is chilled and you’re ready to make whipped coconut cream, remove the chilled can from fridge and flip it upside down. The liquid coconut milk (the part that doesn’t harden) will now be at the top of the can.

Don’t forget to Decorate! Enjoy!

Note: Freezing the water melon for 15 to 30mins was actually drying the watermelon water in order to have the cream stick to it. I have actually doing it 2 times to get the cream stick to the watermelon.

If you are using store bought whipped cream Make sure you watermelon is nice and cold. I think this makes the world of difference. Also, pat down your watermelon with a paper towel before you start.

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