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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:
Whip the cream, taking care not to over do it. It should be soft and fluffy.
In a large bowl, add the whipped cream, Greek yoghurt, blueberries, dried cranberries, white chocolate bits and marshmallows. Fold gently together.
Put mixture into the fridge until required. Serve in a large glass bowl, or in individual glasses.
If doing individual servings, decorate with toasted or shredded coconut, finely chopped walnuts, some dried cranberries, extra marshmallow, blueberries and/or a whole strawberry.