Serves 8
130 cal · 15 min
Ambrosia
Recipe GLPRb7264107b595a8
A refreshing and light fruit salad dessert featuring a medley of tropical and citrus fruits combined with creamy vanilla yogurt, topped with toasted coconut and fluffy marshmallows. This crowd-pleasing ambrosia is perfect for potlucks, summer gatherings, or as a simple no-bake treat.
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Ingredients
1 can (20 ounces) pineapple chunks in juice, drained
1 1/3 cups canned mandarin orange segments, drained
1 medium banana, peeled and sliced
1 1/2 cups seedless grapes
3/4 cup miniature marshmallows
1/3 cup flaked coconut
1 cup (8 ounces) low-fat vanilla yogurt
Directions
Wash your hands thoroughly with soap and clean water before beginning preparation.
Open the can of pineapple chunks and carefully drain the juice into a separate container, reserving it as a beverage if desired. Transfer the drained pineapple chunks to a large mixing bowl.
Open the can of mandarin orange segments and drain thoroughly. Add the drained mandarin oranges to the bowl with the pineapple.
Peel the banana and slice it into bite-sized pieces. Add the banana slices to the fruit mixture.
Add the seedless grapes, miniature marshmallows, and flaked coconut to the bowl with the other fruits. Gently toss to combine all the dry ingredients.
Pour the vanilla yogurt over the fruit mixture and gently fold it in using a rubber spatula or large spoon, being careful not to break up the fruit. Mix until all ingredients are evenly coated and combined.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow flavors to meld and the dish to chill.
Stir gently before serving to redistribute the yogurt and other ingredients. Divide into serving bowls and enjoy immediately.
