Sweet Avocado Mousse

Directions

Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to soften gelatin.

Heat, stirring constantly, over low heat until gelatin dissolves, 3 -5 minutes.

Remove from heat.

Pit and peel avocado; cut into quarters.

Purée avocado and yogurt in a blender bowl.

With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended.

Transfer to a large mixing bowl.

Beat egg whites in a mixer bowl to soft peaks.

Gradually beat in sugar and continue to beat until stiff.

Gently fold egg whites into avocado mixture.

Spoon into serving bowls or 6 goblets.

Refrigerate covered for 2 hours.

Sprinkle with Pistachios just before serving.