Bunny Eggs Kids Breakfast
Bunny Eggs Kids Breakfast could be just the gluten free and primal recipe you've been looking
Easter Bunnys Vegan Ambrosia Salad
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 41 Points
Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1/2 cup vegan heavy cream (store bought or home made – 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
- 1 tablespoon sugar
- 4 ounces vegan sour cream
- 6 ounces vegan mini marshmallows, approximately 3 cups
- 1 cup clementine orange segments, approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup toasted, chopped pecans
- 1/2 cup drained maraschino cherries
Instructions
Add the sour cream and whisk to combine.
Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine.
Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
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