Avocado Whip Recipe

Avocado Whip is a delicious side dish recipe which I always love to have on my dinner table. I bet, once you have this Avocado Whip, you will always crave for some more.


Main Ingredient


 Lemon juice1 Tablespoon (About 15 Milliliter)
 Double cream1⁄4 Pint (Use Heavy Variety, About 150 Milliliter Or 5/8 Cup)
 Top of the milk2 Tablespoon (About 30 Milliliter)
 Castor sugar1 Ounce (Also Called Fine Granulated, About 25 Grams Or 2 Tablespoon)
 Grated lemon rind1 Teaspoon (About 5 Milliliter)
 Pistachio flavoring2 Drop
 Egg whites2

Nutrition Facts

Serving size

Calories 375 Calories from Fat 270

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0.53 mg0.18%

Sodium 45.4 mg1.9%

Total Carbohydrates 23 g7.7%

Dietary Fiber 7.3 g29%

Sugars 10.7 g

Protein 4 g8.9%

Vitamin A 3.4% Vitamin C 23.2%

Calcium 3.2% Iron 3.4%

*Based on a 2000 Calorie diet


1 Peel the avocados and remove the stones (seeds).
Mash the flesh and mix in the lemon juice.
2 Whip the cream and top of the milk until thick.
Add the sugar, grated lemon rind and pistachio flavouring.
Fold into the mashed avocado mixture.
3 Whisk the egg whites until they are stiff and glossy.
Fold into the avocado mixture and mix well.
4 Spoon the mixture into individual serving dishes and chill in the refrigerator for at least 1 hour.
Serve plain, or decorated with whipped cream and chopped nuts.