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Nutrition Facts
Serving Size 268 g
(Approx. 8 Servings)
Amount Per Serving
Calories 530 Calories From Fat 380
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 23 g 115%
Trans Fat 0.5 g
Cholesterol 105 mg 35%
Sodium 60 mg 3%
Total Carbohydrate 35 g 12%
Dietary Fiber 4 g 16%
Sugars 24 g
Protein 9 g
Vitamin A 35% Iron 4%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pomegranate and Cracked Pepper Ambrosia Salad

Prep Time
20 minutes
Cook Time
Total Time
20 minutes
8  People


Recipe makes 8 Servings

2 cup(s) heavy whipping cream
8 Oz mascarpone cheese
2 cup(s) fresh pineapple, chopped and drained of juice
1 large granny smith apple, cored and diced
11 Oz canned mandarin oranges, drained and rinsed
1/4 cup(s) pecans, chopped or crushed
1/3 cup(s) slivered almonds, toasted slightly in a dry pan
1 1/2 Tbsp lime juice
2 cup(s) mini marshmallows, plus more as desired
1/2 cup(s) toasted sweetened coconut, plus more if desired
1 cup(s) Greek vanilla yogurt
1 large pomegranate, seeds or arils only
1 Tsp cracked black pepper, plus more as desired
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In a stand mixer or by hand, cream together whipping cream and mascarpone. Beat until fluffy and set aside.
Combine all fruits and nuts in a large bowl. Add lime juice, marshmallows, and toasted coconut. Toss to combine.
Fold whipped cream mixture and yogurt to fruit. Pour into a casserole dish and top with pomegranate seeds and black pepper.
Cover and refrigerate until ready to use.


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