AMBROSIA SALAD
Yield Portion Size
| 1 tbsp | |
| 1 cup |
Water
|
| 1 tsp |
Loose leaf Chamomile tea
|
| 1/4 cup |
Cheese Mascarpone
|
| 1 tsp |
Confectioners' sugar
|
| 1/4 tsp |
Vanilla paste
|
| 1 cup | |
| 1/2 cup | |
| 1 cup |
Seasonal fruit: (strawberries, blueberries, raspberries, peaches)
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 35 mg | 12% |
| Total Fat | 24 g | 37% |
| Iron | 0 mg | 1% |
| Potassium | 87 mg | 0% |
| Calories | 544 kcal | 27% |
| Sodium | 15 mg | 1% |
| Protein | 12 g | 25% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 6 g | 30% |
| Sugars | 21 g | 2% |
| Vitamin C | 27 mg | 46% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Wash and cut/prep the fruit.
-
Step 2
Bring the Log Cabin® Syrup, water and Chamomile to a simmer. Once simmering, turn the heat off and infuse for 10 minutes. Strain the tea from the syrup.
-
Step 3
Whip the Mascarpone with the sugar and vanilla paste. Once light and airy, fold the Reddi-wip® into the whipped Mascarpone.
-
Step 4
Toss the fruit with the infused syrup to coat and season.
-
Step 5
To plate: spread the whipped topping on the plate, cover the topping with the granola. Top with the seasoned fruit. Drizzle some of the extra syrup on the plate.
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