Avocado Yogurt Breeze
|Whipping cream||1 Cup (16 tbs)|
|Unflavored gelatin||1 Ounce (1 Package)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
|Ripe avocados||2 Large|
|Plain yogurt||1 Cup (16 tbs)|
|Fresh lime juice||3 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange sauce||1 Tablespoon (Cold)|
|Pistachios||1 Tablespoon, chopped|
Combine cream, sugar and salt in saucepan.
Heat to just below boiling.
Soften gelatin in water and add to hot cream mixture.
Beat egg yolks and stir into mixture.
Puree avocado in blender or processor.
Beat avocado, yogurt and lime juice into cool cream mixture.
Beat egg whites in separate bowl until soft peaks form.
Gradually add 1/4 cup sugar to egg whites and continue beating until stiff.
Gently fold avocado mixture into egg whites.
Freeze in an ice cream maker according to manufacturer's instructions, or freeze in ice cube trays, beating 2 or 3 times during freezing process.