Tropical Lite Ambrosia Food

TROPICAL-FRUIT AMBROSIA GELEE

Steps:

• Bring pineapple juice to a boil in a medium saucepan; continue to boil, skimming foam from top, 5 minutes. Meanwhile, combine coconut milk and 1/2 cup cold water in a medium bowl, then sprinkle with gelatin. Let stand until softened, about 5 minutes. Pour hot pineapple juice over gelatin mixture, stirring until gelatin is dissolved. Let cool completely.
• Whisk together cream and vanilla in a large bowl until foamy. Slowly add sugar, whisking until soft peaks form. Whisk in yogurt and gelatin mixture until thoroughly combined. Refrigerate until thickened slightly and beginning to set, about 20 minutes.
• Whisk mixture again until smooth. Fold in coconut, papaya, and cherries. Lightly coat a nonreactive 10-to-12-cup bowl with cooking spray; transfer mixture to bowl and smooth top. Cover and refrigerate until firm, at least 8 hours and up to 1 day.
• Dip bottom of bowl into warm water 30 seconds, then run a thin knife around edge to loosen. Invert bowl onto a platter, then lift to remove bowl. (If gelee does not release, return to warm water 20 seconds more.) Serve, with pineapple wedges.

TROPICAL LITE AMBROSIA

Steps:

• In a medium size bowl add juice. I used Tropicana farmstand Tropical Green, for the healthy veggies. It has spinach, kale, pineapple and more (very good) Next I chopped 2 mcantosh apples, and grated 2 red delicious, added to bowl with the coconut.
• Place in refrigerator for at least an hour or till ready to serve. Use a little more juice as the apples and coconut drink in that juice. Add to individual dishes or cups top with sliced almonds for that nice crunch, Top with lite whipped topping, optional. A flavored whipping cream would be great!!! Next serving I may add some dark chocolate chunks. This really takes care of that sweet tooth in a healthy way!

TROPICAL AMBROSIA

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• In a mixing bowl, whip the heavy cream.
• In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
• Fold in whipped cream.
• Stir in pineapple and 3 Tablespoons of the toasted coconut.
• Transfer to serving bowl.
• Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
• Chill for at least 2 hours.

TROPICAL AMBROSIA

Steps:

• First pour out all the juice from the mandarin and pineapple chunks.
• Put fruit in large glass bowl.
• Stir in sour cream and coconut flakes, and fold in the Cool Whip.
• Chill for one hour and serve.

TROPICAL BREAKFAST AMBROSIA

Steps:

• In a large bowl combine pineapple, oranges, mango, cherries, and amaretto.
• Transfer mixture to an ungreased 3-quart casserole.
• Bake in a 350 degree oven, uncovered for 15 minutes.
• Stir in bananas, sprinkle with coconut and macadamia nuts or sliced almonds. Bake for approximately 15 minutes or until fruit is heated through and coconut/nuts are golden brown.
• Serve warm, spooning liquid in bottom of casserole over fruit.

TROPICAL FRUIT AMBROSIA WITH RUM

Steps:

• Combine sugar and water in a small saucepan.
• Bring to a boil, and cook 1 minute or until sugar dissolves.
• Remove from heat; stir in rum and lime juice.
• Cool completely.
• Combine mango and kiwifruit.
• add rum syrup, tossing gently.
• Serve in martini glasses.
• sprinkle with coconut.