Ambrosia

HOWARD L. PUCKETT

This rum-soaked ambrosia recipe is a delicious topping for pound cake.  Want something a little lighter? Pair with airy angel food cake instead.

This recipe goes with Rum-Allspice Pound Cake with Ambrosia

Yield: 18 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 11%
  • Fat: 0.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 8.9g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 4mg
  • Calcium: 18mg

Ingredients

  • 3 oranges
  • 2 ruby red or pink grapefruit
  • 2 cups strawberry halves
  • 2 kiwifruit, peeled and cut into wedges
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup dark rum
  • 3 tablespoons brown sugar

Preparation

  1. Peel and section oranges and grapefruit over a bowl; squeeze membranes to extract juice. Add sections to bowl; discard membranes. Stir in strawberries and remaining ingredients. Cover and chill.
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