Wash and dry the uncut watermelon. Cut the narrow ends off the watermelon and, with one cut end down on a cutting board, slice off the rind in strips and discard. Turn the watermelon on its side and slice the flesh into two-inch rounds. Select three rounds from the middle that are closest to the same diameter. Set aside the remaining watermelon.

Place one watermelon round flat on cutting board and place a small plate about 7 inches in diameter over the melon. Use the plate as a template to trim the melon into a perfect circle. Repeat with the remaining two rounds. Gently pat the rounds dry with paper towels.

In a medium glass or ceramic bowl, combine yoghurt and whipped topping until blended. Place one watermelon round on a cake serving platter and top it with about 1 cup of the yoghurt mixture. Spread evenly over the top of the melon. Place the second watermelon round atop the “frosting” and spread another cup of topping evenly across that round. Add the third round of watermelon and “frost” the top and sides with the remaining topping. Slice strawberries and place along the base of the cake. Decorate the top with the raspberries and blueberries. Serve immediately or chill for a couple hours before slicing and serving. Refrigerate leftovers.

Note: To create mini layers so kids can frost and decorate their own personal cakes, use a large round cookie cutter to cut the watermelon slices into several cakes. As another variation, try a yellow meat watermelon and use Raspberry Lowfat Mountain High Yoghurt instead of the Vanilla flavor in the frosting.

Makes 12 servings.

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