|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 1 cup chopped fresh pineapple
- 1 cup sliced fresh apples
- 1 cup orange slices
- 1 cup strawberries (sliced)
- 1 cup grapes
- 1/2 cup shredded coconut
- 1 tbsp. cornstarch
- 1/3 cup lemon juice
- 3 tbsp. sugar
- 3 tbsp. orange juice
- 1/2 cup soft (silken) tofu (pureed)
- 2 tsp. grated orange zest
- Optional: 1 tsp. poppy seeds
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 zest, and poppy seeds if using into the juice mixture and chill for at least one hour.
Immediately before serving, pour the dressing over the fruit and serve.