Avocado and Raspberry Mousse

2 large ripe avocados, mashed
2 tablespoons lemon juice
2 teaspoons lemon, grated
1 tablespoon orange juice
1/4 teaspoon salt
1-1/2 cups heavy cream
1/4 teaspoon green food color
2 egg whites
3 cups sweetened raspberries

Combine avocado, lemon juice orange juice, salt and cream in plastic container. Mix until soft and fluffy. Fold in whipped egg white. Pour into Pyrex loaf pan with alternate layers of raspberries. Cover and freeze overnight. Slice in the pan and serve on chilled plates.

Strawberries may be substituted for raspberries.

Serves 8.

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Cajun Country -- New Iberia, Louisiana