RECIPE: Berry & White Chocolate Ambrosia Dessert

Indulge in this delightful dessert, a lively and festive crowd-pleaser that accommodates various dietary restrictions. It's gluten-free, low in oxalate, egg free, and can easily be adapted to a nut or dairy-free version if needed. Moreover, it's not overly sweet. Discover this treat and over 30 more recipes in our Low Oxalate Living Recipe Ebook.

Serving Size: 6

Oxalate Content: approx 2 mg per serve

Prep time: <20mins

Ingredients:

• 2 Cups softly whipped cream (300ml of liquid cream)

• 1 Cup Plain Greek yoghurt (unsweetened)

• 1 Cup Marshmallows - cut into small pieces

• 1 Cup of Blueberries - frozen & then defrosted works

• 1/2 Cup dried cranberries (baked are lower in sugar)

• 1/2 Cup of white chocolate bits

• To decorate: top with marshmallow pieces, blueberries, strawberries, coconut threads, chopped walnuts and/or dried cranberries

DAIRY FREE OPTION: Try using coconut yoghurt and whipped refrigerated coconut cream.

FOR A SWEETER DESSERT:

Use vanilla sweetened Greek yoghurt or add a little castor sugar when whipping the cream. However, I love the tang of the Greek yoghurt against the sweetness of the berries, chocolate & marshmallows.

ALTERATIVE:

Use chopped strawberries and/or grapes to replace blueberries.

Instructions:

1. Whip the cream, taking care not to over do it. It should be soft and fluffy.

2. In a large bowl, add the whipped cream, Greek yoghurt, blueberries, dried cranberries, white chocolate bits and marshmallows. Fold gently together.

3. Put mixture into the fridge until required. Serve in a large glass bowl, or in individual glasses.

4. If doing individual servings, decorate with toasted or shredded coconut, finely chopped walnuts, some dried cranberries, extra marshmallow, blueberries and/or a whole strawberry.