Ambrosia is a fruit salad popular in Southern cooking, usually made with fruit, yogurt, and coconut and is often made with tropical fruit, such as pineapple. This is a dairy-free, cholesterol-free, and vegan ambrosia fruit salad recipe, using tofu instead of yogurt for a very low-fat but still creamy vegan ambrosia salad. In fact, it's nearly fat-free. The tofu in this ambrosia adds just a trivial amount of healthy fat.
- In a large bowl, toss the fruit and coconut until well blended. Refrigerate.
- Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over medium heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Remove the saucepan from the stove and allow to cool thoroughly.
- Fold the pureed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least one hour.
- Immediately before serving, pour the dressing over the fruit and serve.
Reprinted with permission from The Compassionate Cook Cookbook.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||4 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||5 g|