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Apricot Ambrosia Dessert Recipe
|Canned apricot halves||30 Ounce, drained (1 Can)|
|Canned milk||14 Ounce (Not Evaporated Milk, 1 Can)|
|Lemon juice from concentrate||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Chopped almonds||1⁄2 Cup (8 tbs), toasted|
|Whipping cream||1⁄2 Pint, whipped (1 Cup)|
|Canned flaked coconut||3 1⁄2 Ounce, toasted (1 1/3 Cups, 1 Can)|
Serving size: Complete recipe
Calories 2899 Calories from Fat 1714
% Daily Value*
Total Fat 194 g298%
Saturated Fat 121.3 g606.6%
Trans Fat 0 g
Cholesterol 382.5 mg
Sodium 271.4 mg11.3%
Total Carbohydrates 259 g86.4%
Dietary Fiber 34.5 g138%
Sugars 184.8 g
Protein 34 g68.3%
Vitamin A 9.1% Vitamin C 143.3%
Calcium 99.7% Iron 104.6%
*Based on a 2000 Calorie diet
In blender container, blend remaining apricots until smooth.
In large bowl, combine sweetened condensed milk, ReaLemon, pineapple and pureed apricots.
Fold in almonds and whipped cream.
In each individual serving dish, layer 2 teaspoons coconut, then about 1/2 cup apricot mixture; top with reserved apricots and 2 teaspoons coconut.
Chill 30 to 45 minutes in freezer or 2 hours in refrigerator.