Avocado Mousse Melba Recipe

1. 1

   Blend avocados, lowfat milk and lemon juice in blender till smooth.

2. 2

   Whip 1 c. heavy cream; fold avocado mix into whipped cream.

3. 3

   Spoon mix into 4 c. serving dish; chill 3 to 5 hrs.

4. 4

   Prepare Raspberry Sauce.

5. 5

   Just before serving, whip remaining 1 c. heavy cream.

6. 6

   Spoon 1/2 c. whipped cream on each plate.

7. 7

   Spread into 5-inch circle with back of spoon.

8. 8

   Drizzle a thin line of Raspberry Sauce in a circle near the center.

9. 9

   Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.

10. 10

    Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.

11. 11

    Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.

12. 12

    Raspberry Sauce:1 pkg (10 ounces) frzn raspberries 1/2 c. currant jelly1 tblsp water1 1/2 tsp cornstarch

13. 13

    Thaw raspberries; heat with jelly to boiling.

14. 14

    Combine water and cornstarch; stir into raspberry mix.

15. 15

    Heat to boiling; continue to boil and stir 1 minute.

16. 16

    Cold sauce.

17. 17

    Press through sieve to remove seeds before serving, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.