Ingredients Jump to Instructions ↓

  1. 1 pk Unflavored Gelatin

  2. 1/4 c Coconut Flavored Rum

  3. 1 md Ripe Avocado

  4. 1 c Lemon Yogurt

  5. 3 Egg Whites, Room Temp.

  6. 1/4 c Sugar

  7. 3 tb Chopped Pistachios

Instructions Jump to Ingredients ↑

  1. 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.

  2. calories per serving. From: Syd's Cookbook.


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