- 6 ServingsServings
- 1 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
- 1/4 cup toasted almond slices
- 7 cup watermelon puree
- 6 slices angel food cake
In a small bowl, mix together the sour cream, vanilla and powdered sugar.
Stir in the toasted almonds.
Place a one-cup pool of watermelon puree on each of 6 serving plates.
Place a slice of cake on each pool.
Drizzle the remaining watermelon puree over the top of the cake slices and then put a dollop of the sweetened sour cream with almonds on each serving as a garnish.