Orange Pineapple Ambrosia
A lighter version of Paula Deen's Great Granny's recipe!
15 Minutes to Prepare and Cook
 

12 medium juice oranges
1 can (8 ounces) crushed pineapple, with juice
1 can (8-ounces) pineapple chunks, with juice
1/4 cup flaked coconut
1/2 jar (approx, 2 ounces) maraschino cherries - drained and cut in half 
2 bananas, sliced 

Directions
1. Peel and section oranges being careful to remove all membrane and seeds. Do this over a large bowl to catch all juices. 
2. Pour cans of pineapple into the bowl.
3. Add coconut and cherries.
4. Stir well to mix. Refrigerate till ready to serve.
5. Shortly before serving add slice bananas.

If your family likes things really sweet, you may wish to add a little Splenda, sugar or other sweetener before refrigerating the ambrosia, but I thought it was sweet enough without it.

If serving this as a dessert instead of a salad or side dish, you may wish to top with Cool Whip Free or light whipped cream and/or chopped nuts if desired, but I found this delicious enough with out the added fat and calories!

Number of Servings: 18

Nutritional Info 
Calories: 79.0
Total Fat: 0.6 g 
Cholesterol: 0.0 mg 
Sodium: 0.8 mg 
Total Carbs: 19.2 g 
Dietary Fiber: 2.8 g 
Protein: 1.1 g 
 

Weight Watchers Points: 1.07