Ambrosia Salad
 
2 pks apricot jelly
2 c. boiling water
1 c. rose wine or sweet white wine (chilled)
3/4 c. cold water
1 punnet strawberries, sliced 
1 x 250g can crushed pineapple (undrained)
2 bananas, sliced
1 c. sour cream
2 tbls brown sugar
1 tbls toasted, dessicated coconut 
lettuce leaves (for decoration)
what you need


what you do

Combine the jelly and boiling water in a large bowl, until jelly has dissolved. Add the wine and cold water, chill until gloopy - the consistency 
of unbeaten egg white. 
Stir in the strawberries, pineapple and bananas. Pour it into a lightly greased jelly mold. Cover and chill for 8 hours.
Combine the sour cream and brown sugar and place in a serving dish. Sprinkle the cream with the toasted coconut. Unmold the salad onto the lettuce leaves; serve with the sour cream mixture.


< recipe home     << home