American · Dessert
Ambrosia Fruit Salad
A lightened take on the classic Southern ambrosia salad, swapping the traditional whipped cream and marshmallow or mayonnaise dressing for a lime-brightened Greek yogurt, while keeping the toasted coconut and pecan crunch that defines the dish.
$1
15 minsPrep
3 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
132Calories
3.8gProtein
7.6gFat
14.5gCarbs
10.2gSugar
3.2gFiber
11mgSodium
3mgChol
3.4gSat Fat
238mgPotassium
60mgCalcium
0.5mgIron
0.1mcgVitamin B12
54mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Fresh Lemon Iced Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Segment the orange over a bowl to catch the juice, removing all membrane and pith, then cut segments into bite-sized pieces.
2
Dice the pineapple and quarter the hulled strawberries, adding both to the bowl with the orange.
3
In a small bowl, whisk the Greek yogurt with the stevia extract and lime juice until smooth and lightly sweetened.
4
Toast the desiccated coconut and chopped pecans in a dry pan over low heat for 2-3 minutes until golden and fragrant, then cool slightly.
5
Fold the yogurt dressing gently through the fruit until just coated, taking care not to crush the strawberries.
6
Divide between 2 bowls, scatter the toasted coconut and pecans over the top, finish with chiffonade mint, and chill for 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g segmented, membranes removed orange
- 2.5 oz70g diced pineapple
- 1.4 oz40g hulled and quartered strawberry
- 1.8 oz50g greek yogurt
- 0.3 oz8g lightly toasted coconut desiccated
- 0.4 oz10g chopped, toasted pecan
- 0 oz0.5g stevia extract
- 0.3 oz8g lime juice
- 0.1 oz2g chiffonade, for garnish mint
