A light and creamy dessert made with the goodness of avocados, speckled with cool bursts of sweet raspberries – you’ve never tasted an avocado dessert like this before! To fit any occasion, try setting your mixture in a uniquely shaped baking dish, such as a bunny rabbit for Easter or a sombrero for Cinco de Mayo.
Nutritional Information: Per Serving (1/10 recipe): about 176 cal, 2 g pro, 12 g total fat (5 g sat fat), 16 g carb, 4 g fibre, 23 mg chol, 25 mg sodium. %RDI: iron 2%, calcium 2%, vit A 8%, vit C 15%.
- 33 egg whites, pasteurized
- 1cup1 cup icing sugar
- 3/4cup3/4 cup whipping cream
- 22 avocados from Mexico
- 1 1/2cups1 1/2 cups raspberries
- 66 mint leaves
Preparation time 200mins
Cooking time 200mins
In a stand 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 a stand mixer, whip cream to form stiff peaks. Add to egg white mixture, folding gently 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 1 cup of raspberries.
Line a 9x5-inch (23x12.5 cm) baking dish with plastic wrap. Add mixture smoothing surface to flatten.
Freeze uncovered for at least 3 hours.
To serve, dip dish in approximately 2 inches of hot water to slightly melt edges. Dry baking dish and invert onto serving plate. Remove plastic wrap and top with remaining raspberries and mint. Slice and serve.
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