1 watermelon, seedless, uniformly shaped
½ container (8 oz.) frozen, non dairy whipped topping, thawed
1 container (8 oz.) fat-free lemon yogurt
misc. fruit (strawberries, kiwifruit, grapes, and blueberries for decoration
1. Cut a 3-inch-thick cross-section slice from the middle of the watermelon. With a serrated knife, and using a sawing motion, cut all around the slice to separate the white portion of the rind from the red flesh. Lift up the ring of rind and remove. Pat the watermelon dry with paper towels and set on a flat serving plate.
2. In a small bowl, fold together the whipped topping and yogurt.
3. With a narrow metal spatula, frost the top and side of the watermelon cake with the yogurt mixture. Decorate with fresh fruit. Refrigerate until ready to serve. (Can be refrigerated for several hours or up to overnight.) Cut into wedges and serve.