Recipes » Desserts » Ambrosia
T. Colin Campbell Center for Nutrition Studies

Author’s notes: My version leaves out the marshmallows and uses a silken tofu-based dressing to top it off. For a festive splash of color during the holidays, I also like to add pomegranates to the dish.


  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 4 Tbsp maple syrup
  • 1 Tbsp plus 2 tsp arrowroot powder
  • ¾ cup puréed extra firm silken tofu
  • 2 tsp grated orange zest
  • 1 cup chopped fresh pineapple
  • 1 medium Gala apple, sliced
  • 1 tangerine, sliced
  • 1 cup fresh strawberries, sliced
  • 1 cup green seedless grapes, halved
  • 1 cup red seedless grapes, halved
  • ½ cup shredded coconut
  • Seeds of 1 pomegranate
  • 1 tsp poppy seeds (optional)


  • 1. Add the lemon juice, orange juice, maple syrup, and arrowroot powder to a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens, about 5 minutes
  • 2. Remove from the heat and refrigerate until chilled.
  • 3. Add the chilled lemon juice mixture to a bowl with the puréed tofu and orange zest. Mix well.
  • 4. Add the pineapple, apple, tangerine, strawberries, grapes, and coconut to the bowl with the lemon juice mixture and mix well.
  • 5. Serve garnished with the pomegranate and poppy seeds.

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