|Reduced fat dairy sour cream||3 Cup (48 tbs)|
|Plain non fat yogurt||3 Cup (48 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Lime juice||1 Tablespoon|
|Hot pepper sauce||1 Dash|
|Salmon caviar||3 Ounce|
|Minced parsley||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Snipped chives||1 1⁄2 Teaspoon|
Line a strainer with cheesecloth and set it over a bowl.
Put sour cream and yogurt in cheesecloth-lined strainer, let drain at room temperature 2 hours.
Combine gelatin and water in a 1-cup glass measure.
Let stand 5 minutes, then set cup in 1 inch of boiling water, heat until gelatin is completely dissolved.
Remove from hot water.
In a medium mixing bowl, combine half of the drained sour cream and yogurt mixture, half of the gelatin mixture, the pureed avocado, diced avocado, green onions, lime juice, 1/2 teaspoon salt and hot pepper sauce, stir to mix.
In another mixing bowl, combine remaining drained sour cream and yogurt mixture, remaining gelatin mixture, caviar, parsley, lemon peel, pepper and 1/8 teaspoon salt.
Spread avocado mixture in the bottom of an 8-inch springform pan, smooth with a rubber spatula to make an even layer.
Top with caviar mixture, smooth into an even layer.
Refrigerate, covered, at least 8 hours.
To serve, remove springform ring, transfer caviar pie (on springform bottom) to an attractive serving plate.
Garnish with additional lemon peel and chives.
Serve chilled with an assortment of breads and/or crackers.