Melon “Cake”



  1. Cut both ends off each melon to make 4-inch center slices (save the ends for fruit salad!)
  2. Remove seeds, then stack the 3 centers
  3. Use a big knife to shave the rind off the 3 stacked rounds at once, cutting down the sides of the “cake” while turning
  4. Fill the center cavity with ¾ c (215 g) Greek yogurt, then top the stack with:
  5. ½ c (140 g) Greek yogurt
  6. ¼ c (22 g) sliced almonds
  7. 2 T honey