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Ambrosia with coconut and toasted almonds

November 22, 2016

Recipe

This Southern classic is a refreshing dessert or snack. It also provides plenty of vitamin C.

Serves 8

This Southern classic provides 45 milligrams of vitamin C — more than 75 percent of the daily requirement.

Heat the oven to 325 F. Spread the almonds on a baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. Transfer immediately to a plate to cool. Add the coconut to the sheet and bake, stirring often, until lightly browned, about 10 minutes. Transfer immediately 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 individual bowls. Sprinkle evenly with the toasted almonds and coconut and garnish with the mint. Serve immediately.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils 2 Fruits Grains and grain products Meats, poultry and fish 1 Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) 2 Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1 Fats 2 Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 177 Calories 30 g Total carbohydrate 0 mg Cholesterol 6 g Dietary fiber 2 g Monounsaturated fat Potassium 3 g Protein 1 g Saturated fat 1 cup Serving size 2 mg Sodium 5 g Total fat