Ambrosia with coconut and toasted almonds
Nutrition Facts
Serving Size 1 fruit cup, about 1 ½ cups
Calories 185
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 3 g | |
| Total fat | 7 g | |
| Sodium | 3 mg | |
| Cholesterol | 0 g | |
| Dietary fiber | 6 g | |
| Protein | 3 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This Southern classic is a refreshing dessert or snack that provides plenty of vitamin C.
Ingredients
(Serves 8)- 1/2 cup slivered almonds
- 1/2 cup unsweetened shredded coconut
- 1 small pineapple, cubed (about 3 cups)
- 5 oranges, segmented
- 2 red apples, cored and diced
- 1 banana, halved lengthwise, peeled and sliced crosswise
- 2 tablespoons cream sherry
- Fresh mint leaves for garnish
Directions
Preheat the oven to 325 F. Spread the almonds on a baking sheet. Bake, stirring a few times until golden and fragrant, about 5-10 minutes. Transfer the almonds right away to a plate to cool. Add the coconut to the baking sheet. Bake, stirring often, until lightly browned, about 5-10 minutes. Transfer the coconut right away to a plate to cool.
In a large bowl, combine the pineapple, oranges, apples, banana and sherry. Toss gently to mix well. Divide the fruit mixture evenly among 8 bowls. Sprinkle each with the toasted almonds and coconut. Garnish with mint. Serve right away.