Light Ambrosia Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 1-20 oz can pineapple tidbits (reserve 2 tablespoons of the juice)
  • 1-16 oz can pitted dark sweet cherries
  • 2-11 oz cans mandarin oranges
  • 2 cups miniature marshmallows (optional)
  • 3 egg yolks
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • ¼ cup light cream
  • 1 cup heavy whipping cream, whipped or 2 cups Cool Whip
  • 1 cup unsalted cashews or almonds
  1. Drain all the fruit, reserving 2 tablespoons of the pineapple juice. Place the fruit together in a bowl. Set aside.
  2. Place pineapple juice, egg yolks, sugar, lemon juice and light cream in a bowl. Whisk together until well blended. Place ingredients in the top of a double boiler, or if bowl is heat resistant, place over a pot of simmering water.
  3. Cook for approximately 7-10 minutes or until mixture thickens. Remove from stove and cool to room temperature.
  4. Combine lemon custard, fruit, whipped cream and marshmallows, if desired. Cover and refrigerate for several hours. The recipe recommends 24 hours.
  5. Stir in nuts before serving.
  6. Adapted from a recipe by Karie Strosnider
Recipe by The Memorable Kitchen at