Striving for true Christian universality, the ecumenical potluck experience comes to an end for now with a version of the beloved, seemingly omnipresent staple of all church suppers, socials and lunches: ambrosia.
This dish, named for the legendary Greek food of the gods, is available in an endless loop of variations. As an ambrosia addict who has slurped up every variety available at church fetes from the Highlands to the Pinelands to the farmlands of Central Jersey and the banks of the Atlantic Ocean, I’ve made it a mission to taste most of them.
Ah, another two pounds accounted for!
I’m presenting two variations for your consideration: a lo-cal version from a friend with a Methodist/Catholic background which can be righteously consumed and a scrumptious hi-cal concoction adapted from cooks.com fit for confessing at a later date.
Linda’s lo-cal ambrosia
Ingredients: 2 cups nonfat plain yogurt; 2 cups nonfat vanilla yogurt; 1 cups Cool Whip Lite; 2 cups crushed pineapple with juice; 2 packages fat free, sugar free pistachio pudding.
Directions: in a large bowl, combine yogurts and pineapple, stir in pudding crystals. Fold in Cool “Whip. Chill 2 hours and serve.
Heavenly hi-cal ambrosia
Ingredients: 1 can mandarin oranges, drained; 1 can pineapple chunks, drained; 1/2 cup miniature marshmallows; 1/2 cup green grapes; 1/2 cup sliced strawberries; 1 cup coconut; 1 cup whipped cream.
Put all the ingredients in the bowl, gently fold together and chill at least two hours before serving.