Cullen's Avocado Mousse
1 pkt Unflavored Gelatin
1/4 cup Coconut Flavored Rum
1 med Ripe Avocado
1 cup Lemon Yogurt
3 x Egg Whites, Room Temp.
1/4 cup Sugar
3 tbl Chopped Pistachios
Method :
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.