Ambrosia Trifle

Active Time: 15 MinsTotal Time15 Mins
Yield: 18

Tired of bringing the same pie to holiday celebrations? Step up your game with this ambrosia trifle, which serves 18 people. This dessert is so beautiful and tasty, party guests will think you slaved over it for hours. Meanwhile, it only takes 15 minutes tops to whip up (but we can keep that between us). Start by layering angel food cake on the bottom of your trifle bowl. If you don’t have a trifle bowl, that’s OK; any bowl will do. But a glass one will really show the beauty of this dessert. RELATED: 6 Healthy Strawberry Dessert Recipes Cut up a variety of citrus fruits and add them to your dish as the second layer. Berries make a great addition as well. Strawberries and blueberries give this dish a patriotic look, perfect for Memorial Day. Finally, make your own whipped cream by blending heavy cream and coconut cream. Use a high-speed mixer, or give your forearm a nice workout. Keep layering all the ingredients until you have several layers of cake and fruit forming a rainbow of colors. RELATED: Luscious and Light Fruity Desserts: Dark, Juicy Berries The best part about this dessert? It only has 195 calories per serving, and it’s light and airy, so it pairs well with the heavier food usually served at outdoor barbecues or holiday dinners. Everyone at the meal is sure to love it. To get our top stories delivered to your inbox, sign up for the Healthy Living newsletter

Ingredients

  • 1 cup unsweetened canned coconut cream
  • 1 cup heavy cream
  • 1/4 cup coconut sugar
  • 3large red grapefruit
  • 4large pink grapefruit
  • 4large navel oranges
  • 2 cups chopped fresh pineapple (11 oz.)
  • 114-oz. prepared angel food cake, cut into 1-in. cubes, divided
  • 1 cup unsweetened toasted coconut flakes, divided

Nutritional Information

  • Calories 195
  • Fat 10g
  • Cholesterol 15g
  • Fiber 2g
  • Protein 3g
  • Carbohydrate 26g
  • Sugars 17g
  • Sodium 123mg
  • Iron 0mg
  • Calcium 44mg
  • Calories 195
  • Fat 10g
  • Cholesterol 15g
  • Fiber 2g
  • Protein 3g
  • Carbohydrate 26g
  • Sugars 17g
  • Sodium 123mg
  • Iron 0mg
  • Calcium 44mg

How to Make It

Step 1

Beat coconut cream in a medium bowl with an electric mixer on high speed until thickened and very soft peaks form, 1 to 2 minutes. Beat heavy cream in a separate bowl on high speed until thickened and medium peaks form, about 2 minutes. Gently fold coconut cream into whipped cream; fold in coconut sugar.

Step 2

Slice off top and bottom of citrus fruits. Stand them on end and use a knife to remove peel in strips from top to bottom. Holding fruit over a bowl to catch juices, section grapefruit and oranges between membranes, discarding membranes; reserve 1/2 cup citrus juices. Combine citrus sections and pineapple in a medium bowl; drain.

Step 3

Place 2 cups of the angel food cake pieces on the bottom of a 12-cup trifle bowl; drizzle cake pieces with 2 tablespoons of the reserved citrus juice. Top with 1 1/2 cups of the fruit mixture, 3 tablespoons of the coconut flakes, and 2/3 cup of the cream mixture. Repeat layers until bowl is full (about 5 layers, depending on depth and height of bowl). Serve immediately or chill until ready to serve, up to 2 hours.

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