| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Desserts, Syd’s book |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Unflavored Gelatin |
| 1/4 |
c |
Coconut Flavored Rum |
| 1 |
md |
Ripe Avocado |
| 1 |
c |
Lemon Yogurt |
| 3 |
|
Egg Whites, Room Temp. |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Chopped Pistachios |
INSTRUCTIONS
Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to
soften gelatin. Heat, stirring constantly, over low heat until gelatin
dissolves, 3-5 minutes. Remove from heat. Pit and peel avocado; cut into
quarters. Puree avocado and yogurt in a blender bowl. With blender
running, slowly pour in gelatin mixture and continue to process until
thoroughly blended. Transfer to a large mixing bowl. Beat egg whites in a
mixer bowl to soft peaks. Gradually beat in sugar and continue to beat
until stiff. Gently fold egg whites into avocado mixture. Spoon into
serving bowls or 6 goblets. Refrigerate covered for 2 hours. Sprinkle
with Pistachios just before serving. 167 calories per serving. From:
Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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