Yogurt Banambrosia
Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that’s ready in minutes and feeds a crowd.
YIELD
15 servingsPREP
20 minCOOK
20 minREADY
80 minThink of this as ambrosia’s healthier, breezier cousin.
Instead of heavy whipped cream and marshmallows, vanilla yogurt brings a tangy creaminess that lets the fresh fruit actually shine. Bananas, red apple, orange chunks, crushed pineapple, and halved green grapes all go into the bowl, tossed together with the natural orange juice to keep everything bright.
It feeds 15, comes together in about 20 minutes, and only gets better after an hour in the fridge. Bring it to a potluck, a cookout, or a Sunday brunch and watch the bowl empty out first.
Kitchen Tips
- Cut the orange over the bowl so you catch all the juice. That citrus does double duty as flavor and a natural anti-browning agent for the banana and apple.
- Drain the crushed pineapple really well. Excess juice will thin out the yogurt and make the salad watery.
- For extra crunch, fold in a handful of toasted coconut flakes or chopped pecans just before serving.
Ingredients
Directions
Combine banana and apple in a bowl.
Cut the orange over the bowl to catch any juice.
Add orange chunks; stir well (the juice will delay browning of the apple and banana).
Stir in pineapple, grapes, and yogurt.
Chill at least 1 hour before serving.
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