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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
Berry and white chocolate ambrosia dessert


  • 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.


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.


Use chopped strawberries and/or grapes to replace blueberries.


  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.


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