When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too.

Ingredients

  • 1 cup apricot or peach yogurt
  • 1 package (3 ounces) apricot gelatin
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 package (10 ounces) miniature marshmallows
  • 3 cups cubed peeled fresh apricots

Directions

  1. In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.