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Apricot Ambrosia recipe

Serve this luscious apricot cream ambrosiain stemmed glassware garnished with an apricot half and toastedcoconut.

Recipe: Apricot Ambrosia

1 (30-ounce) can apricot halves, drained
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 (8 1/4-ounce) can crushed pineapple, drained
1/2 cup slivered almonds, toasted and chopped
1 cup (1/2 pint) Whipping cream, whipped
1 (3 1/2-ounce) can flaked coconut, toasted (1 1/3 cups)

  • Chop 6 apricot halves for garnish; setaside.
  • In blender, pur e remaining apricots.
  • In large bowl, combine sweetened condensedmilk, lemon juice, pineapple and pur ed apricots. Foldin almonds and whipped cream.
  • In each individual serving dish, place2 teaspoons toasted coconut, then about 1/2 cup apricot mixture;top with reserved apricots and 2 teaspoons toasted coconut. Chill.Refrigerate leftovers.

    Makes 12 servings.

    Nutrition Facts: Amount Per Serving Calories:363, Calories from fat: 195, Total fat: 22 gm, Saturated fat:12 gm, Cholesterol: 38 mg, Sodium: 56 mg, Carbohydrate: 38 gm,Protein: 7 gm.

    Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.

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