Aug 012009
 
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I like to have fruit salads in the freezer during the summer months for a quick, cool dessert. I like the toasted coconut on this recipe. It makes it look very pretty. A defrosting tip for this recipe – don’t defrost it in the microwave. The marshmallows melt and it ruins the look of the dessert. (It still tastes great!)

AmbrosiaSalad

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Recipes

1

2

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6

Servings

8

16

24

32

40

48

Makes

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Ingredients
Miniature marshmallows

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Canned crushed pineapple, drained

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Banana, sliced

1

2

3

4

5

6

Canned mandarin oranges, drained

11 oz.

22 oz.

33 oz.

44 oz.

55 oz.

66 oz.

Reduced fat/sugar strawberry yogurt

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Toasted coconut flakes

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Assembly Directions:
Mix all ingredients except coconut in a large mixing bowl.

Freezing Directions:
Divide yogurt mixture into meal size containers. Place toasted coconut flakes in a small container or freezer bag. Seal, label and freeze.

Serving Directions:
Thaw in refrigerator. Place in serving dishes. Sprinkle with toasted coconut.

Comments:
To toast coconut, preheat oven to 350 degrees. Spread out coconut flakes on a baking sheet. Bake for 5 minutes or until coconut is a rich brown color.

Nutritional Info:
Per Serving: 119 Calories; 1g Fat (9.4% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 22mg Sodium.
Exchanges: 1-1/2 Fruit.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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