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Avocado Mousse Melba

 

16

Yield

1

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

2 each avocados
seeded, peeled and mashed
1 can milk, sweetened condensed
*
½ cup lemon juice
2 cups heavy whipping cream
Raspberry sauce
10 ounces raspberries
frozen
½ cup currant jelly
*
1 tablespoon water
1 ½ teaspoon cornstarch

Directions

Blend avocados, milk and lemon juice in blender until smooth.

Whip 1 cup heavy cream; fold avocado mixture into whipped cream.

Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.

Prepare Raspberry Sauce. Just before serving, whip remaining 1 cup heavy cream.

Spoon ½ cup whipped cream on each plate.

Spread into 5-inch circle with back of spoon. Drizzle a thin line of Raspberry Sauce in a circle near the center.

Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.

Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.

Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.

Raspberry Sauce:

Thaw raspberries; heat with jelly to boiling.

Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute.

Cool sauce. Press through sieve to remove seeds before serving, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1168g (41.2 oz)
Amount per Serving
Calories 240888% of calories from fat
 % Daily Value *
Total Fat 236g 363%
Saturated Fat 118g 591%
Trans Fat 0g
Cholesterol 652mg 217%
Sodium 213mg 9%
Total Carbohydrate 27g 27%
Dietary Fiber 37g 149%
Sugars g
Protein 40g
Vitamin A 153% Vitamin C 231%
Calcium 40% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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