avocado-lemon sorbet
Adapted from a recipe developed by the Repast Restaurant in Atlanta, Georgia.
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).
Per Servings
140 calories, 3 grams protein, 4 grams fat, 23.5 grams carbohydrate
avocado cheesecake with walnut crust
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.
Per Servings
242 calories; 8 g protein; 13 g fat; 26 g carbohydrates
Avocado Coconut Pound Cake
2010 Big Hit Week 2 Recipe Contest Winner, Jennifer Coduto
This moist and colorful dessert uses the natural flavor pairing of avocado and lime in a whole different way!
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.
Avocado Delight
avocado-coconut pie
Perfect for spring, this dessert is light and flavorful.
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.
Per Servings
383 calories; 25g fat; 10 mg cholesterol; 118 mg sodium; 40 g carbohydrate; 6 g fiber; 4 g protein
Avocado Poppy Seed Pound Cake
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.

