How is it August already?
Summer has always been one of my favorite seasons because it involves grilling, dining al fresco, enjoying refreshing drinks and taking vacations. I'll definitely be utilizing all the free time I have to squeeze in all the summer activities I want to do before the weather starts to cool down for Fall. This weekend I have plans to go stand up paddle boarding which has been on my summer bucket list! So looking forward to that.
Cooling down with any type of resfreshing desserts such as gelato, froyo and bing soo (Korean shaved ice) is something that occurs on the regular for me during summer days. I can never say no...it's a weakness of mine and I'm okay with that.
I was intrigued with making this because I've never had avocado as a dessert. That's just weird, right? But I love, love avocados so I had to make it and it doesn't involve an ice-cream machine. That's clutch right there.
I have to warn you though, if you're not a big of a fan of avocado (but whyyy?!) this dessert is not for you. There's a definite taste of buttery smooth avocado flavor in each bite but with just the right amount of sweet and saltiness from the condensed milk and pistachios that is mixed in. So good.
Since the main star of this dessert revolves around an avocado, does this count as being healthy? Me thinks so.
Have a great weekend. Xo.
Ingredients (Adapted from EveryDay w/ Rachel Ray mag) Serves:8
1 tbsp butter
1/2 cup raw pistachios, chopped
2 tbsp sugar
salt
cooking spray
1 large avocado
3/4 cup sweetened condensed milk
1 tbsp lemon juice
1 1/2 cups cream
Procedure
1. In nonstick skillet, melt butter over medium-high. Add nuts, sugar and pinch salt; stir until sugar browns, 5 minutes. Transfer to plate.
2. Coat 5x9 inch loaf pan with cooking spray; line with plastic wrap, leaving 3-inch overhang.
3. In food processor, puree avocado flesh, condensed milk, lemon juice and pinch salt.
4. Whip cream to stiff peaks; fold in avocado puree and nuts. Pour into pan. Cover with plastic overhang; freeze until firm, 4 hours. Unmold on to platter. Slice and serve immediately.
Summer has always been one of my favorite seasons because it involves grilling, dining al fresco, enjoying refreshing drinks and taking vacations. I'll definitely be utilizing all the free time I have to squeeze in all the summer activities I want to do before the weather starts to cool down for Fall. This weekend I have plans to go stand up paddle boarding which has been on my summer bucket list! So looking forward to that.
Cooling down with any type of resfreshing desserts such as gelato, froyo and bing soo (Korean shaved ice) is something that occurs on the regular for me during summer days. I can never say no...it's a weakness of mine and I'm okay with that.
I was intrigued with making this because I've never had avocado as a dessert. That's just weird, right? But I love, love avocados so I had to make it and it doesn't involve an ice-cream machine. That's clutch right there.
I have to warn you though, if you're not a big of a fan of avocado (but whyyy?!) this dessert is not for you. There's a definite taste of buttery smooth avocado flavor in each bite but with just the right amount of sweet and saltiness from the condensed milk and pistachios that is mixed in. So good.
Since the main star of this dessert revolves around an avocado, does this count as being healthy? Me thinks so.
Have a great weekend. Xo.
Ingredients (Adapted from EveryDay w/ Rachel Ray mag) Serves:8
1 tbsp butter
1/2 cup raw pistachios, chopped
2 tbsp sugar
salt
cooking spray
1 large avocado
3/4 cup sweetened condensed milk
1 tbsp lemon juice
1 1/2 cups cream
Procedure
1. In nonstick skillet, melt butter over medium-high. Add nuts, sugar and pinch salt; stir until sugar browns, 5 minutes. Transfer to plate.
2. Coat 5x9 inch loaf pan with cooking spray; line with plastic wrap, leaving 3-inch overhang.
3. In food processor, puree avocado flesh, condensed milk, lemon juice and pinch salt.
4. Whip cream to stiff peaks; fold in avocado puree and nuts. Pour into pan. Cover with plastic overhang; freeze until firm, 4 hours. Unmold on to platter. Slice and serve immediately.
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