Ambrosia Fruit Salad

Kim Biegacki

By
@pistachyoo

This is a very refreshing and light dessert and just a perfect choice after a heavy meal. I loved the sweet and tart flavors mixed together. The smell of the cranberries cooking was wonderful. Plus, the coconut on top was a lovely addition. I look forward to making a few more Ambrosia salads from this cookbook and will share when I do. Hope you enjoy!

Weight Watchers value:6 points per serving

From my Southern Living Ultimate Christmas Cookbook


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Comments:

Serves:

6 people

Prep:

25 Min

Method:

Stove Top

Ingredients

1 c
fresh cranberries
1/2 c
sugar or (12 packets or 3 1/2 tbsp. of truvia)
1/2 c
water
4 large
navel oranges
2 c
fresh pineapple chunck (1/2
1/3 c
sweetened flaked coconut

Directions Step-By-Step

1
Combine first 3 ingredients in a medium saucepan; cook, stirring often, over medium heat 6 to 8 minutes or until most of cranberries pop. Grate 1 Tbsp plus 1 tsp orange rind from oranges.
2
Remove cranberries from heat, and stir in 1 tsp orange rind. Let cranberries cool completely. Cover and refrigerate.
Section oranges over a large bowl, catching juices. Add pineapple and 1 Tbsp orange rind to orange sections in bowl. Cover and chill until ready to serve.
3
To serve, spoon oranges and pineapple into individual dessert dishes; top evenly with cranberry mixture. Sprinkle each with coconut. Serve with meringue cookies if you like.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy