Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes January 2007

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Recipe Summary

Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Spread coconut on a large baking sheet. Toast, stirring occasionally, until light brown, 8 to 10 minutes. Let cool. Put 4 dessert bowls in refrigerator to chill.

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  • Peel oranges and grapefruit, removing white pith. Working over a bowl to catch juices, cut segments from membrane. Put fruit in same bowl. (For instructions to slice perfect citrus segments, see Tip Strip, left.)

  • Just before serving, stir cooled coconut, grapes, sugar (adjust amount to taste) and marshmallows into bowl with oranges and grapefruits. Stir gently to avoid breaking up citrus segments.

  • Spoon ambrosia into chilled bowls and top each with a cherry. Serve ambrosia with butter cookies or slices of pound cake, if desired.

Nutrition Facts

250 calories; fat 3g; saturated fat 3g; protein 3g; carbohydrates 51g; fiber 5g; sodium 32mg.
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