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Apricot Ambrosia

1 (30-ounce) can apricot halves, drained
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 (8 1/4-ounce) can crushed pineapple, drained
1/2 cup slivered almonds, toasted and chopped
1 cup (1/2 pint) Whipping cream, whipped
1 (3 1/2-ounce) can flaked coconut, toasted (1 1/3 cups)

1. Chop 6 apricot halves for garnish; set aside.
2. In blender, purée remaining apricots.
3. In large bowl, combine sweetened condensed milk, lemon juice, pineapple and puréed apricots. Fold in almonds and whipped cream.
4. In each individual serving dish, place 2 teaspoons toasted coconut, then about 1/2 cup apricot mixture; top with reserved apricots and 2 teaspoons toasted coconut. Chill. Refrigerate leftovers.

Makes 12 servings.

Nutrition Facts:
Amount Per Serving
Calories: 363, Calories from fat: 195, Total fat: 22 gm, Saturated fat: 12 gm, Cholesterol: 38 mg, Sodium: 56 mg, Carbohydrate: 38 gm, Protein: 7 gm.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.