Peach Ambrosia

This light peach ambrosia skips the heavy cream and sugar, using low-calorie vanilla shake mix and skim milk to build a creamy base that feels indulgent without the guilt. Unflavored gelatin gives it body, and blending with ice cubes thickens the mixture into a mousse-like consistency right in the blender.

Fresh chopped peaches get folded in after blending so they keep their texture instead of getting pureed into the base. A sprinkle of coconut on top adds a sweet, toasty crunch that plays off the soft, cool filling. One hour in the fridge and it’s set and ready.

Kitchen Tips

• Let the gelatin bloom in cold water for a full minute before heating. Skipping this step leaves you with rubbery clumps that won’t dissolve evenly.
• Add the ice cubes one at a time while the blender runs on low. Dumping them all in at once can jam the blades or leave unblended chunks.
• Use ripe, fragrant peaches for the best flavor. If they don’t smell like anything at the store, they won’t taste like much in the dessert.
• Toast the coconut in a dry skillet for 2 to 3 minutes before sprinkling for a nuttier, deeper flavor.

Variations

• Swap peaches for fresh strawberries or mangoes for a tropical twist.
• Use chocolate shake mix instead of vanilla for a peach and chocolate combination.
• Layer the ambrosia in parfait glasses with granola for a breakfast-worthy presentation.