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Avocado Yogurt Breeze Recipe
|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|
Serving size: Complete recipe
Calories 2835 Calories from Fat 1908
% Daily Value*
Total Fat 221 g339.7%
Saturated Fat 78.7 g393.5%
Trans Fat 0 g
Cholesterol 783.8 mg
Sodium 1487.6 mg62%
Total Carbohydrates 158 g52.7%
Dietary Fiber 55.3 g221.3%
Sugars 89.4 g
Protein 64 g127.9%
Vitamin A 39.4% Vitamin C 171%
Calcium 59.3% Iron 40.6%
*Based on a 2000 Calorie diet
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.