WA­TER­MELON ‘CAKE’

Weight Watchers Magazine (Australia) - - Refreshments -

Smart­points VALUE PER SERVE 3 SERVES 8 PREP 30 mins 1 whole wa­ter­melon 500g re­duced-fat fresh ri­cotta 1 tbs finely grated or­ange rind 1 tbs ic­ing su­gar 150g vanilla bean Fruche

(fro­mage frais) 120g rasp­ber­ries 125g straw­ber­ries, hulled, sliced 1 tbs pis­ta­chios, very finely chopped ¼ cup fresh mint leaves

1 Cut ends from wa­ter­melon, then stand on one end and cut away all the rind, in­clud­ing white part. Lay on its side and cut a 7cm thick slice from cen­tre, so you have a nice, round cake-shaped piece. Cut in thirds cross­ways and pat dry thor­oughly with pa­per towel. Save re­main­ing wa­ter­melon for an­other use. 2 Di­vide ri­cotta and or­ange rind be­tween 2 mix­ing bowls. Add ic­ing su­gar to one bowl and Fruche to the other. Use a wooden spoon to mix ri­cotta and ic­ing su­gar un­til well com­bined. Use elec­tric beat­ers to com­bine ri­cotta and Fruche un­til creamy. 3 Place lower layer of wa­ter­melon onto a serv­ing plate. Spread with half the ri­cotta and ic­ing su­gar mix­ture, us­ing clean fin­ger­tips (wear dis­pos­able gloves if de­sired) or 2 tea­spoons to dis­trib­ute it evenly, press­ing down to stick to wa­ter­melon. Place other layer on top and re­peat with re­main­ing ri­cotta and ic­ing su­gar mix­ture. Place re­main­ing wa­ter­melon layer on top. Spread ri­cotta Fruche mix­ture on top and dec­o­rate with rasp­ber­ries and straw­ber­ries. Sprin­kle with pis­ta­chios and mint leaves. Cut into wedges to serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.