This light dessert is sure to impress guests.
- 1 1/2 cups sour cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
- 1/4 cup toasted almond slices
- 7 cups watermelon purée
- 6 slices angel food cake
- In a small bowl, mix together sour cream, vanilla and powdered sugar. Stir in toasted almonds.
- Place a 1-cup pool of watermelon purée on each of 6 serving plates. Place a slice of cake on each pool. Drizzle watermelon purée over the top of cake slices. Garnish each serving with a dollop of sweetened sour cream and almonds.