Our updated take on ambrosia can be made ahead and refrigerated, covered, up to 12 hours.

2 cups plain low-fat Greek yogurt

2/3 cup heavy cream

2 tablespoons honey

1 teaspoon finely grated lime zest

2 cups coarsely chopped fresh pineapple

Sliced dried fruits, such as papayas, plums, and strawberries, for serving

Shaved coconut or unsweetened shredded coconut, toasted, for serving

Freshly grated nutmeg, for serving (optional)

Whisk together yogurt, cream, honey, and zest in a bowl until mixture thickens and holds soft peaks.
Divide half of pineapple evenly among 8 serving bowls. Top with yogurt mixture, then remaining pineapple, dividing evenly. Sprinkle with dried fruits, coconut, and nutmeg and serve.