1 watermelon about 79 inches in diameter
1 container (8 oz) fat free frozen whipped topping, thawed
4 ounce nonfat light lemon yogurt
Fresh fruit to decorate cake (kiwi, strawberries, blueberries, almonds, e.g.)
Remove the cap from each end of the watermelon (about 1/2 - 2 inches.) Stand the watermelon upright on one of the flat sides. Using a long slender knife, cut along the inside of the watermelon just before the rind. Slowly work your way around the circumference ensuring the blade reaches the bottom on each cut. Flip the watermelon over and repeat. Next, cut the rind vertically to release the watermelon cylinder. Transfer watermelon cylinder to a serving plate and set aside. Pat dry with paper towels so that the whipped topping will adhere. Fold together whipped topping and yogurt. Place watermelon on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. The cake can be stored several hours or overnight. Cut in wedges, serve, & enjoy!