Thanks to Barrie Summy, we’ll have a summer’s worth of yummy foods. With everyone posting recipes, not one of us will be left wondering what to bring to the next gathering. So… here’s my recipe contribution…
Ambrosia ~ The Fruit of the Gods
1 – quart low fat or fat free plain yoguart
1/2 package of miniature marshmallows
1 1/4 cups shredded sweetened coconut
1 thinly sliced banana
1 – 15 oz. can sliced peaches – cut into smaller pieces – drained
1 – 20 oz. can cubed pineapple – drained
1 – 15 oz. can fruit cocktail with light or no syrup – drained
1 dozen or so marachino cherries halved and set on paper towels to drain completely
To be certain all or most juice is out of canned fruit, set in colander and lightly press. Leave to drain for 30 minutes. Meanwhile, in large bowl, combine plain yogurt, marshmallows and coconut.
When canned fruit has thoroughly drained, blend into yogurt mixture. Gently fold in banana slices. Spread Ambrosia into a 10x10x3″ pan and garnish with halfed and drained marachino cherries. Refridgerate at least one hour before serving to give all flavors a chance to blend.
Keeps in fridge 3 -4 days.
This is probably one of those stupid questions I will regret asking but who is Barrie Summy? Several people are blogging about the recipe thing and posting recipes – people I would think didn’t have any connections to each other and wouldn’t know each other!
Anyway, looks like a great recipe Debbie. Thanks for sharing. 🙂
LOL. There are no stupid questions, Laura. Barrie is a blogging friend of mine whose lead I’m taking by posting this recipe… and whose lead others, apparently, are taking, too. She’s also the author of “I So Don’t Do Mysteries”, a middle-grade humorous book. If you’ve been following the recipe thing, I’m guessing you’ve found a couple to your liking, yes?
Debbie, ambrosia! My grandmother used to make it, and I’ve always loved it. We considered it a salad, isn’t that funny? That’s probably because we’re from the Midwest– ambrosia isn’t heavy enough to be a dessert! I like the festive red cherries on yours.
Debbie, I am so glad you posted this. A few years ago, I was at a potluck where someone brought ambrosia. My kids loved it. And, now I have your recipe. 😉
I link to you, BTW.
I’ve heard it called a salad before but not locally. Midwesterners love rich and heavy desserts, do they? Very interesting… I’d love to see the dessert carts in your restaurants! LOL.
I love ambrosia and don’t get to make it too often. It’s not really something I’ve made just for us. I always make it to bring somewhere. I suppose the recipe can be trimmed but… I’d rather make enough to share. It’s more fun that way. I hope you enjoy this version of it!
And thanks for linking to me!!