I love the tropical sweetness of this fluffy Ambrosia salad, made from pineapple, mandarin, yogurt, small marshmallows, coconut and whipped cream. This easy side dish is always an audience favorite!
What’s not to like about crunchy fluffy desserts that can be a side dish to a “salad,” like this delicious cranberry pancake salad we offer on Thanksgiving and Christmas, or this “frog-eye” acini de Pepe fruit salad?
I especially love Ambrosia salad at Easter because the soft pastel colors remind me of the season. Many Ambrosia salad recipes use a cool whip, but if you’ve been following my blog at all, you know I would never use a cool whip when I could substitute fresh whipped cream. The taste is so much better!
I love the flavors of sweetened whipped cream, coconut, yogurt and tropical fruits. And who can resist colorful marshmallows? YUM! This salad is always pleasing to the public.
Preparation of Ambrosia salad:
- Add the whipped cream to a large bowl or blender and whisk with an electric mixer for 1-2 minutes.
- Slowly add icing sugar and continue beating until stiff peaks form. Fold the yogurt in. Stir in the remaining ingredients (make sure the canned fruit is well drained).
- Cool for at least 30 minutes before serving.
Make instructions in advance:
Ambrosia salad can be prepared several hours or even 1 day in advance, but for best results, leave the marshmallows out and stir just before serving.
Consider these fruit salads:
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Prescription
Add the whipped cream to a large bowl or blender and whisk with an electric mixer for 1-2 minutes. Slowly add icing sugar and continue beating until stiff peaks form. Fold the yogurt in.
Drain the preserved fruit well and add the remaining ingredients to a large serving bowl.
Stir in the whipped cream. Cool for at least 30 minutes before serving.
Make instructions in advance:
Ambrosia salad can be prepared several hours or even 1 day in advance, but for best results, leave the marshmallows out and stir just before serving.
Calories: 273kcalCarbohydrates: 26gProtein: 3gFat: 18gSaturated fat: 13gCholesterol: 41mgSodium: 28mgPotassium: 213mgFiber: 3gSugar: 19gVitamin A: 745IUVitamin C: 14.7mgCalcium: 57mgIron: 0.5mg
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I originally shared this recipe in March 2017. Updated in March 2021.
Process Nikole’s photos from Travel Palace
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