So, we're out of the starting blocks and into Superfood Challenge #1. The first super ingredient is avocado, and it must be made into a dessert.
Since I haven't done much cooking with avocados myself - just your basic guac and some Utah-all star 7 layer dip. This was a whole new world for me (but don't think I wasn't up to it!)
I decided on a mousse, light and creamy - after all, being gluten free, all the snacks and treats we make come by the pan, rather than in some convenient single-serving in a mylar wrapper. I like the creaminess of avocado, and the punch of lime, and thought: together, these guys would make some great fusion.
Lime Avocado Mousse
1 package unflavored gelatin
1/4 cup lite coconut milk
1 medium avocado, ripe
1 cup lemon yogurt (Yoplait is gluten free) - I walked to Albertsons for this - 1 mile (round trip)!
3 egg whites, room temperature
1/4 cup sugar
Sprinkle gelatin over coconut milk 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 or food processor. 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.
This is my first-ever successful meringue. Thank you, KitchenAid!Gently fold egg whites into avocado mixture. Spoon into serving bowls or 6 goblets. Refrigerate covered for 2 hours. Garnish with lime zest or flaked coconut.
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As for the R-B-S part of the challenge, I've chosen to "run." I love being outside, and do a lot of walking - to the store, around Liberty Park, to the post office, through Sugarhouse.
So far: 4 miles of 26 miles have been completed. (Yes, I've got some catching up to do!)
Trish, this sounds fabulous! I can't wait to make it. :) Thanks for participating.
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