For an elegant presentation, serve this creamy apricot ambrosia in stemmed glassware garnished with chopped apricot and toasted coconut.
1 (30-ounce) can apricot halves, drained
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 (8.25-ounce) can crushed pineapple, drained
1/2 cup slivered almonds, toasted and chopped
1 cup (1/2 pint) whipping cream, whipped
1 (3.5-ounce) can flaked coconut, toasted (1 1/3 cups)
- Chop 6 apricot halves for garnish; set aside.
- In blender, purée remaining apricots.
- In large bowl, combine sweetened condensed milk, lemon juice, pineapple and puréed apricots. Fold in almonds and whipped cream.
- 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.
Nutritional Information Per Serving (1/12 of recipe): 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.