Yolie's Avocados & Gifts - Desserts
Yolie's Avocados & Gifts - By Baha Rick

Desserts

1.  Avocado Creme Pie

  • Preparation 3 hrs 10 min   Cook Time 0  
  • Author: California Avocado Grower John Scudder    
    Recipe Provided By the California Avocado Commission.
    California Avocado grower John Scudder has been making this creamy pie for over 25 years. California Avocado and lemon juice, rather than lime juice, create its pretty color and tropical taste.

    Ingredients:
    • 1 ripe, Fresh California Avocado, seeded, peeled and mashed
    • ½ cup lemon juice
    • Lemon zest to taste
    • 1 (14 oz.) can sweetened condensed milk
    • 1 (9-inch) prepared graham cracker pie crust
    • Whipped cream, for garnish
    • Sliced almonds, for garnish

    Serves: 8 

    Instructions:
    1. Blend avocado, lemon juice, lemon zest and sweetened condensed milk until smooth.
    2. Pour mixture into prepared pie crust.
    3. Top with whipped cream and sliced almonds, if desired.
    4. Place pie in refrigerator for 3-4 hours and allow to set.
    5. Slice and serve.

    Nutrition information Per Serving, not including whipped cream or almonds: Calories 320; Total Fat 13 g (Sat 4.5 g, Trans 0 g, Poly 2 g, Mono 6 g); Cholesterol 20 mg; Sodium 210 mg; Potassium 320 mg; Total Carbohydrates 47 g; Dietary Fiber 2 g; Total Sugars 39 g; Protein 6 g; Vitamin A 368 (IU); Vitamin C 9 mg; Calcium 160 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 29 mcg; Omega 3 Fatty Acid 0.2 g


    2.  Semifreddo Recipe In Time for Spring With Avocados And Raspberries


    Ingredients:
    3 egg whites
    250 ml (1 cup) icing sugar
    175 ml (3/4 cup) whipping cream
    2 avocados
    375 ml (1 1/2 cups) fresh raspberries, divided
    6 mint leaves, for garnish



    In a standing mixer, whip egg whites to form medium peaks, then slowly add icing sugar until mixture becomes glossy with stiff peaks, about 8 minutes. With a rubber spatula, scrape into a large bowl and set aside.

    In stand mixer, whip cream to form stiff peaks. Add to egg white mixture, folding gently so as not to incorporate too much air. Puree avocados with a hand blender or food processor and add to cream and egg white mixture. Fold all together and incorporate 250 ml (1 cup) of the raspberries.
    Line a 23-by-12-cm (9-by-5-inch) baking dish with plastic wrap. Add semifreddo mixture, smoothing surface to flatten.

    Freeze uncovered for at least 3 hours.

    To serve, dip dish in about 5 cm (2 inches) of hot water to slightly melt edges. Dry baking dish and invert dessert onto serving plate. Remove plastic wrap and top with remaining raspberries and mint. Slice and serve.

    Makes 8 to 10 servings.

    Nutritional information per serving when recipe serves 10: 176 calories; 2 g protein; 12 g total fat (5 g saturated fat); 16 g carbohydrate; 4 g fibre; 23 mg cholesterol; 25 mg sodium.