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Recipe Name: Avocado Mousse Melba Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

2 Avocados, seeded peeled and
1 Sweetened condensed milk
1/2 Cup(s) Lemon Juice
2 Cup(s) Heavy cream
1 10-oz frozen raspberries
1/2 Cup(s) Currant jelly
1 Tablespoon(s) Water
1 1/2 Teaspoon(s) Cornstarch
From: (Stephanie da Silva) (COLLECTION) Date: Thu,
22 Jul 1993 18:23:06 GMT 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. Raspberry Sauce:
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. REC.FOOD.RECIPES ARCHIVES /FRUIT
From archives. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 381
Calories From Fat: 307
Total Fat: 35.5g
Cholesterol: 81.9mg
Sodium: 30.1mg
Potassium: 519.5mg
Carbohydrates: 17.3g
Fiber: 13.2g
Sugar: 1.1g
Protein: 3.1g

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