MINCED PORK AND WATERMELON LETTUCE

Ingredients:
1 pound lean ground pork
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
1 cup fresh chopped scallions
1 cup hoisin sauce
1 cup toasted pine nuts
1 cup minced seedless watermelon
8 large Bibb (or iceberg) lettuce leaves

Instructions:
In a heavy, nonstick skillet over high heat brown pork until well-done. Reduce heat to medium and add garlic, ginger and soy sauce to pan. Stir for a few minutes, then add scallions. Remove from heat and add hoisin sauce and pine nuts. Stir to mix well. Fold in watermelon. Divide among lettuce leaves, wrap and serve immediately.
Serves 4 to 8.

NO-GUILT WATERMELON 'CAKE'

Ingredients:
1 watermelon
1/2 container (8 oz.) fat-free frozen whipped topping, thawed
1 container (8 oz.) nonfat light lemon yogurt
Fresh fruit to decorate cake (strawberries, kiwi, grapes, blueberries)

Instructions:
Select a symmetrical watermelon approximately 7 to 9 inches in diameter. Cut a 3-inch-thick cross-section from watermelon. Cut 4 slits through rind without cutting flesh. Cut between white-rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel.

Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve.
Serves 10