We got invited to a 4th of July picnic this afternoon and our host is diabetic, so I scrambled to come up with something that is both yummy, pretty diabetic-friendly, and doesn’t require me to turn on the oven. (We’re having a heat wave here in the northwest and, without air conditioning, it’s about 89 degrees in the house.)
I love ambrosia salad and, with a few modifications, I made it relatively diabetic-friendly.
Directions: Mix up the yogurt and whipped topping, then fold in the Stevia. Add in the fruit and marshmallows, and finally add the nuts to taste. Mix everything well, pop into a pan, and chill for at least an hour or two. I topped mine with a few fresh lemon balm leaves.
Note – Ambrosia salad usually calls for sweetened coconut, but I didn’t want to add any more sugar to the recipe (plus, the hubby hates coconut!)
I tested it out, of course, and I love how mild the sweetness is. I’ve started substituting plain greek yogurt for sour cream and butter and just about everything else, and it’s really a great addition to this recipe, too!