Paul's Ambrosia Recipe
Ingredients
| Cottage cheese | 1/2 Cup (16 tbs) | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Yogurt | 1/2 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| 1/2 to 1 tsp nutmeg (honey-optional) | ||
| Cheese | 1/2 Cup (16 tbs) | |
| 1 apple, diced into 1/2-inch pieces | ||
| 1 orange, diced into 1/2-inch pieces | ||
| 1 cup of melon, diced into 1-inch cubes. Use cante-loupe, honeydew or persian melon. | ||
| 1 pear, diced into 1/2-inch pieces | ||
| Bananas | 2 , sliced | |
| 1/4 cup brewer's yeast | ||
| Wheat germ | 1/3 Cup (16 tbs) | |
Directions
Stir the cottage cheese, ricotta, and yogurt together in a small bowl. Stir in all of the spices. If I am going to serve the Ambrosia for dessert I use the larger amounts of spices. (Add the optional honey to the dressing now, too.)
Prepare the cheese and fruits and toss them gently in a serving bowl. Pour the cheese and yogurt mixture over; sprinkle with brewer's yeast and wheat germ. Toss again.
Refrigerate the salad until you're ready to serve.
Prepare the cheese and fruits and toss them gently in a serving bowl. Pour the cheese and yogurt mixture over; sprinkle with brewer's yeast and wheat germ. Toss again.
Refrigerate the salad until you're ready to serve.
Chef
