A good Eater dessert reminds one of Spring. Think pastel colors, sweet flavors, the works. Below, a bright dessert recipe adapted from a traditional Ambrosia salad. While the 1950s version is full of canned fruits and sugary syrup, this version features a homemade orange whipped cream, seasonal citrus, and fresh mint leaves. It is light, vibrant, and crisp. Just the thing to celebrate the season of Spring this Easter Sunday.

Ambrosia with Orange-Whipped Cream, Citrus, and Mint

Fresh Orange Whipped Cream:
1 cup chilled heavy whipping cream 
2 tablespoons sugar 
1 tablespoon finely grated orange peel 
2 teaspoon fresh orange juice 

Salad:
2 cup shredded, unsweetened coconut
2 tangerines, peeled, seeded, and chopped
2 blood  oranges, peeled, seeded, and chopped
1 cup red grapes, halved
½ cup frozen or fresh cherries, halved
½ cup chopped roasted pecans
3 cups mini marshmallows
½ cup finely chopped fresh mint
1 teaspoon cinnamon
1 teaspoon nutmeg

Prepare fresh orange whipped cream: Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks.

Place remaining ingredients in large mixing bowl; toss. Gently fold in prepared whipped cream until well incorporated. Enjoy immediately or chilled.

-Kim Stakal