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Avocado Yogurt Breeze

Dessert.Master's picture
  Whipping cream 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  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.

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