This frosting looks and feels a whole lot like whipped topping. And we all know what whipped topping means: ambrosia salad! Oh. Yeah. You sweet, fluffy, delicious treat...how you taunt me so. I've been telling myself that making it again is for the good of this blog. After all, I did you a great disservice by not posting pictures last time, right? Right? I thought so. So in the interest of becoming a better blogger for my followers...I mean, eh, um, well, those out there with nothing better to do. But maybe these pictures will make you want to subscribe to my blog. Yeah, that's it! See, ambrosia really is the food of the gods! Moving on...
I already posted the recipe, but here is the process and some additional comments:
Drain the fruit in a strainer. I spent a considerable amount of time contemplating whether or not the juice medley would be good with vodka. It's been a long day. Don't judge.
Meanwhile, combine the yogurt and whipped topping (aka "the instigator").
Put all of your deliciousness in a bowl and fold it together.
Taaa-daaah!
A little overindulgent display of food porn. You're welcome.
Noooo! Don't do it, Sarah! You can wait 2 hours! It will be sooo worth it! Well, I guess the eco thing to do would be to lick the spatula. Waste not, want not and all that. I'm just being a good person.
So, I realize this post is highly irregular and probably shows complete and utter disregard for blogging etiquette. You simply do not rave about a recipe, post it, then come back two days later with photos. "What's wrong with you?!" you are probably thinking. Well, in all fairness I wrote about my backward ways in my profile. You should read it. It is charming. Anyway, I promise, cross my heart, that I won't make this rookie mistake again. I will only make new ones from here on out.
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