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

10 people

3/4 cup shelled walnuts
1 cup graham cracker crumbs
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
1 envelope unflavored gelatin

1 lemon
1 1/2 cups skim milk
1 teaspoon vanilla extract
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
8 ounces fat-free cream cheese, softened and cut in pieces

Instructions

Heat oven to 350°F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.

In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest. In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.

Serves

8

2 avocados, peeled and mashed
3 cups white sugar
5 eggs
1 1/2 tsp vanilla extract
2 tbsp lime juice
1/2 cup sour cream
3 cups AP flour
1 tsp baking powder
zest 1 lime (reserve a tsp for glaze)
1 cup sweetened flake coconut (plus a little extra for garnish)

Glaze :
1 cup confectioners sugar
3 tbsp lime juice
reserved lime zest

Instructions

Preheat oven to 350 degrees . Throroughly spray standard size bundt pan with baking spray. Sift together the flour and baking powder. Set aside.  In a large bowl, cream together the avocado and sugar until thoroughly mixed. Beat in the eggs one at a time, then stir in the vanilla, lime juice, sour cream, lime zest and coconut. Beat in the flour mixture, mixing just until incorporated. Pour batter into prepared pan.  Bake for 1 hour or until pick inserted in center comes out clean. Cool 10 minutes, then invert onto another plate.  Combine glaze ingredients and drizzle on warm cake. Sprinkle with coconut.

Serves

any amount

Ingredients

1 banana to 2 avocados

Instructions

In blender, blend 1 banana and 2 avocados until smooth like pudding. Enjoy.

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

12

Ingredients

1 1/2 cups all purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons butter
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup sugar
2 eggs
2 tablespoons poppy seeds
1 avocado well mashed

Instructions

In a bowl, combine the flour, baking soda and baking powder. Set aside. In another bowl, beat butter and sugar until fluffly and then mix in the avocado. The mixture will be creamy.
Add the eggs and vanilla extract and mix until combined. Add alternatively, the dry mixture and the buttermilk, starting and ending with the dry. Finally stir in the poppy seeds and combine with a spatula. Pour the batter in a loaf pan and bake for 30-35 minutes until the top is golden and a skewer inserted in the middle of the cake comes out clean.
These pound cake freezes and thaws perfectly and makes a great breakfast treat. Just freeze it cut and pop in the microwave for about 2 min before eating.