Pistachio Ambrosia Cupcakes Recipes

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PISTACHIO AMBROSIA

For a fruity, satisfying dessert, we like this smooth and creamy pudding. Since the recipe makes a big batch, it's nice for a potluck. Try it the next time warm weather makes you crave a cool and slightly sweet treat. -Carol Lynn Chizzoniti, Holbrook, New York

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 16-20 servings.

Number Of Ingredients 7



Pistachio Ambrosia image

Steps:

  • Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired.

Nutrition Facts : Calories 159 calories, Fat 7g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 82mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

2 cans (17 ounces each) fruit cocktail
2 cans (20 ounces each) pineapple chunks
2 cans (11 ounces each) mandarin oranges
4 packages (3.4 ounces each) instant pistachio pudding mix
2 cups sour cream
1 carton (12 ounces) frozen whipped topping, thawed
Chopped pecans, optional

PISTACHIO AMBROSIA #2

Variation of Pistachio Ambrosia #22445 posted by Barb T 3/14/2002. Great summer salad, fluffy and lightly sweet. Kids love it. Found in a fundraiser cookbook.

Provided by joiathome

Categories     Pineapple

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 5



Pistachio Ambrosia #2 image

Steps:

  • In large bowl combine cool whip and pudding mix.
  • Blend well.
  • Add pineapple, marshmallows and nuts, again blending well.
  • Chill 2 hours.

Nutrition Facts : Calories 199.9, Fat 12.2, SaturatedFat 7.9, Sodium 60.8, Carbohydrate 22.8, Fiber 1, Sugar 19, Protein 1.9

1 (12 ounce) carton Cool Whip
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (16 ounce) can crushed pineapple, undrained
1 1/2 cups miniature marshmallows
1/2 cup nuts, topping or 1/2 cup finely chopped pecans

PISTACHIO AMBROSIA

This is a different version of Ambrosia with a touch of the green for St. Patty's Day. A hand me down recipe from a company pot luck. Cook time is time needed for chilling.

Provided by Iron Bloomers

Categories     Pineapple

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 7



Pistachio Ambrosia image

Steps:

  • In medium bowl mix together both cans of pineapple.
  • Sprinkle pudding mix over pineapple and let sit about 3 minutes.
  • Add nuts and coconut.
  • Blend in whip topping and marshmallows, combining well.
  • Cover and chill at least 2 hours.

Nutrition Facts : Calories 288, Fat 19.6, SaturatedFat 11.1, Sodium 37.8, Carbohydrate 28.6, Fiber 1.8, Sugar 24.9, Protein 2.9

1 (3 1/2 ounce) package instant pistachio pudding mix
1 (16 ounce) can pineapple chunks
1 (8 ounce) can crushed pineapple
1 cup shredded coconut
1 cup chopped walnuts
1 cup miniature marshmallow
1 (12 ounce) container Cool Whip

REAL PISTACHIO CUPCAKES

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!

Provided by Candice

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 10



Real Pistachio Cupcakes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Blend pistachios with 1/2 cup sugar in a blender until finely ground.
  • Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  • Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
  • Stir milk and vanilla extract together in a separate bowl.
  • Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g

1 cup roasted pistachio nut meats
1 ½ cups white sugar, divided
¾ cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, at room temperature
4 large eggs
⅔ cup milk, at room temperature
2 teaspoons vanilla

PISTACHIO AMBROSIA

Number Of Ingredients 7



Pistachio Ambrosia image

Steps:

  • Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit chill for several hours. Top with pecans just before serving if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

2 (17-ounce) cans fruit cocktail
2 (20-ounce) cans pineapple chunks
2 (11-ounce) cans mandarin oranges
4 (3.4-ounce) packages instant pistachio pudding mix
2 cups (16 ounces) sour cream
1 (12-ounce) carton frozen whipped topping
, Chopped pecans, , optional

PISTACHIO CUPCAKES

Turn any gathering into a special occasion with these glamorous cupcakes for grown-ups

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 9



Pistachio cupcakes image

Steps:

  • Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.
  • For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing - just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon - being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.

Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.34 milligram of sodium

100g pistachios
140g golden caster sugar
140g butter , very soft
2 eggs
140g self-raising flour
5 tbsp milk
edible glitter , to decorate
250g icing sugar , sifted
mint green food colouring

AMBROSIA USING PISTACHIO PUDDING

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Number Of Ingredients 8



Ambrosia Using Pistachio Pudding image

Steps:

  • Mix cans of pineapple and mandarin oranges with juice in a large bowl. Sprinkle instant pudding mix lightly on top and let stand for 3 minutes.
  • Mix pineapple mixture well with large metal spoon and add sour cream. Stir in coconut and marshmallows, then add Cool Whip and stir in gently.
  • Put in a large glass serving bowl and refrigerate for at least 1 hour or up to 24 hours. Can decorate with marshmallows or fruit before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 can crushed pineapple
1 can pineapple chunk
1 can mandarin oranges
1 small package pistachio instant pudding (may substitute vanilla)
4-6 oz light sour cream
1.5 cups flaked coconut
1.5 cups Kraft Mini Marshmallows
1 container (8 oz.) Cool Whip, thawed

AMBROSIA CUPCAKES

These unbeatable cupcakes are loaded with flavor. Pineapple, apricot, coconut...your taste buds will be dancing! The addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb. Yum! -Zan Brock, Jasper, Alabama

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 24



Ambrosia Cupcakes image

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract. , In another bowl, whisk the sour cream, apricot nectar and preserves. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in confectioners' sugar until blended. , Frost cupcakes; sprinkle with coconut. Garnish with cherries.

Nutrition Facts : Calories 284 calories, Fat 13g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 115mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.

1/2 cup butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
5 large eggs, separated
1 teaspoon rum extract
1/2 cup sour cream
1/2 cup apricot nectar
1/4 cup pineapple preserves
1/4 cup apricot preserves
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1/4 cup pineapple preserves
1/4 cup apricot preserves
3-3/4 cups confectioners' sugar
1 cup sweetened shredded coconut
36 maraschino cherries with stems

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