Sweet Avocado Mousse
Yield
6 servingsPrep
15 minCook
15 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
coconut rum
|
* |
| 1 | medium |
avocados
ripe |
*
|
| 1 | cup |
lemon yogurt
|
* |
| 3 | each |
egg whites
room temp. |
*
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
pistachio nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 59 | ml |
coconut rum
|
* |
| 1 | medium |
avocados
ripe |
*
|
| 237 | ml |
lemon yogurt
|
* |
| 3 | each |
egg whites
room temp. |
*
|
| 59 | ml |
sugar
|
|
| 45 | ml |
pistachio nuts
chopped |
|
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.
