Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sauce | not in our table | 0 |
| Currant | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 California avocados, seeded, peeled and mashed
- 1 can sweetened condensed milk
- ½ Cup lemon juice
- 2 Cups heavy cream
- Raspberry Sauce
- 10 oz 1 package frozen raspberries
- ½ Cup currant jelly
- 1 Tbsp water
- 1 ½ tsp cornstarch
- =
Directions
Blend avocados, milk and lemon juice in blender until smooth.
Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
Prepare Raspberry Sauce.
Just before serving, whip remaining 1 cup heavy cream.
Spoon 1/2 cup whipped cream on each plate.
Spread into 5-inch circle with back of spoon.
Drizzle a thin line of Raspberry Sauce in a circle near the center.
Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
Sauce Preparation
Thaw raspberries; heat with jelly to boiling.
Combine water and cornstarch; stir into raspberry mixture.
Heat to boiling; continue to boil and stir 1 minute.
Cool sauce. Press through sieve to remove seeds before serving, if desired