Under 30 Minutes

Whipped Yogurt with Pineapple and Dried Fruit

Our updated take on ambrosia can be made ahead and refrigerated, covered, up to 12 hours.

  • Prep:
  • Total Time:
  • Servings: 8
Whipped Yogurt with Pineapple and Dried Fruit

Photography: Linda Pugliese

Source: Martha Stewart Living


  • 2 cups plain low-fat Greek yogurt
  • 2/3 cup heavy cream
  • 2 tablespoons honey
  • 1 teaspoon finely grated lime zest
  • 2 cups coarsely chopped fresh pineapple
  • Sliced dried fruits, such as papayas, plums, and strawberries, for serving
  • Shaved coconut or unsweetened shredded coconut, toasted, for serving
  • Freshly grated nutmeg, for serving (optional)


  1. Whisk together yogurt, cream, honey, and zest in a bowl until mixture thickens and holds soft peaks.

  2. Divide half of pineapple evenly among 8 serving bowls. Top with yogurt mixture, then remaining pineapple, dividing evenly. Sprinkle with dried fruits, coconut, and nutmeg and serve.

Cook's Notes

To toast the shaved coconut, spread it on a rimmed baking sheet in a single layer and bake at 350 degrees until golden, about 5 minutes. Keep a watchful eye on it, as coconut burns easily.


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