A crowd-pleasing dessert in its own right, we love this fresh cherry ambrosia over ice cream, too. For maximum efficiency, grill the cake over coals you used earlier to cook your dinner.
- 1 angel food cake or small plain pound cake cut into 1-inch slices
- Canola oil cooking spray
- 1 1/2 pound (about 6 cups) cherries pitted and halved
- 2 bananas peeled and thinly sliced
- 1 1/2 cup flaked unsweetened coconut
- 3 tablespoons orange juice, more to taste
Preheat a grill for medium heat cooking. Very lightly oil the cake slices with cooking spray, then grill until browned and marked, 1 to 2 minutes per side. Place on a cutting board and cut into 1-inch cubes.
In a very large bowl, combine cherries, bananas, coconut and orange juice and toss to coat. Add cake cubes and toss just until coated. Add a few more tablespoons orange juice to further moisten the cake if desired.
Per serving: will depend on cake used, 300 calories (70 from fat), 8g total fat, 7g saturated fat, 0mg cholesterol, 190mg sodium, 55g carbohydrates (4g dietary fiber, 15g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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