You've heard of the real/raw/slow food movement. Now here's a chef that's taken a dessert that's admittedly a big user of processed foods and turned it upside down. Chef Judi Leib, who writes the food blog, Whisk in the Southern, stopped by Tonia's Kitchen to talk about her delicious take on Ambrosia, that's arguably far more natural than what you were expecting. Judi told Tonia she uses fresh pineapple, clementine oranges, Greek yogurt and Amarena Cherries to create this traditional Rosh Hashana masterpiece, which by her recipe, is far more seasonal and in tune with modern tastes.
