Ambrosia

• ½ cup water chestnuts, slivered & drained
• 3 tsp coconut extract
• 1 tsp Splenda®
• 1 bag Sugar-Free Marshmallows* (75g)
• ½ cup canned mandarin oranges, drained
• 1 cup canned pineapple tidbits, drained
• 1 cup low-fat sour cream

To make faux-coconut: Drain and pat dry the water chestnuts. Sliver them, as thinly as possible. Soak in 3 tsp of coconut extract, 1 tsp Splenda® and ¼ cup water for at least one hour (longer is better), but be sure they are fully submerged.

Cut the *Sugar-Free Marshmallows into eighths, using kitchen scissors (you will need to rinse and dry the scissors frequently). Drain all the canned fruit and the soaked water chestnuts until they are fairly dry. Fold the marshmallows, "faux" coconut and fruit into the sour cream. Allow it to set in the refrigerator for an hour.

Sprinkle with Organic Reduced-Fat Coconut before serving, optional (not factored).

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