Serves

4-8

Ingredients

2-1/2 cups buttermilk
3/4 cup sugar
3 tablespoons fresh lemon juice
1/8 teaspoon salt
1 ripe Avocado from Mexico, halved, pitted and diced

Instructions

-In saucepan, stir buttermilk and sugar over medium heat just until milk is warm and sugar dissolved; remove from heat; add lemon juice and salt.
-Place Avocado in food processor; whirl until fairly smooth. Add warm buttermilk mixture; process until smooth. Transfer to mixing bowl; cover; place bowl over ice cubes or in refrigerator; chill at least 1 hour.
-Pour cold Avocado mixture into container of 1-quart ice cream freezer; process according to manufacturer’s directions. Spoon into bowl; cover and freeze until frozen, about 2 hours.
-Serve with fresh fruit and mint leaves, if desired. Yields 8 servings (about 1 quart).

Serves

8

Ingredients

1/2 cup coconut milk
1/2 cup sugar
1 (.25-oz.) envelop gelatin
3 avocados from Mexico, peeled and pitted
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coconut extract
1 (8-in.) graham cracker pie crust
1 cup whipped cream or whipped topping
1 cup toasted sweetened shredded coconut

Instructions

In small saucepan, heat coconut milk, sugar and gelatin, whisking until gelatin is melted; do not boil. Remove from heat; cool. In food processor, purée avocados, coconut milk mixture, lime juice and coconut extract until smooth. Pour avocado mixture into pie crust. Cover with plastic wrap placed directly onto surface of filling; chill at least 4 hours. Serve pie the same day, cut into 8 wedges; garnish each wedge with 2 Tbsp. whipped cream and 2 Tbsp. toasted coconut.

Serves

8

1    cup graham cracker crumbs
1    cup shelled walnuts, coarsely chopped
1    tablespoon sugar
1/2    teaspoon crushed anise seeds
1/4    teaspoon salt
6    tablespoons butter, melted

1    envelope unflavored gelatin
1    lemon
1-1/2    cups skim milk
1/2     cup sugar
1    teaspoon vanilla extract
2    fully ripened Avocados from Mexico, halved, pitted, peeled and diced
1    package (8 ounces) cream cheese, softened and cut in pieces

Preheat oven to 350°F. To prepare crust: In bowl or food processor, combine graham cracker crumbs, walnuts, sugar, anise seeds and salt. Add butter; pulse until ingredients are thoroughly combined (will resemble wet sand). Press into bottom of 8-inch spring form pan; bake 15 minutes; cool completely.

To prepare filling: In cup, combine gelatin with 2 tablespoons water; let stand for 5 minutes. Using potato peeler, remove strips of lemon zest (yellow portion only). In small saucepan, combine milk, sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain. In food processor, place avocados and cream cheese. Pour hot milk mixture into processor; whirl until very smooth. Pour into pre-baked crust; cover and refrigerate until set, at least 2 hours. Remove side of pan. Serve with raspberry sauce, if desired.

Best when served the day of preparation. Any leftover cake should be securely covered with clear plastic wrap and refrigerated.

Preparation and bake time is about 45 minutes. Yields 8 portions.