Avocado Lemon Sherbet

The Washington Post, April 9, 2008

• • Course: Dessert

Summary:

Good news for those who might be leery of an avocado dessert: This one tastes lusciously of lemon. The avocado's main role here is to create a rich, creamy consistency that only suggests decadence. Use a ripe Hass avocado for best results.

The completed sherbet may be covered and stored in the freezer for no more than 24 hours.

8 servings

Ingredients:

• • 1 ripe Hass avocado, cut into chunks (about 1 3/4 cups)
• • 0.660 cup confectioners' sugar
• • 1 cup low-fat milk (2 percent)
• • Finely grated zest and juice from 1 lemon
• • Pinch salt

Directions:

Combine the avocado, sugar, milk, zest, juice and salt in a blender or a food processor and puree until very smooth. Transfer the mixture to a container. Cover and refrigerate until well chilled, 4 hours to overnight.

Freeze the chilled mixture in an ice cream maker according to the manufacturer's directions. Transfer the sherbet to a covered container and place in the freezer to harden for 4 to 6 hours before serving.

Recipe Source:

Adapted from "The Essential Best Foods Cookbook: 225 Irresistible Recipes Featuring the Healthiest and Most Delicious Foods," by Dana Jacobi (Rodale, 2008).

130 calories, 8g fat, 1g saturated fat, 2mg cholesterol, 51mg sodium, 14g carbohydrates, 3g dietary fiber, n/a sugar, 2g protein.