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

I cooked the jam/jelly until it melted, added the cornstarch and cooked until it was really thick. Then I put my strawberries and the jam/jelly mix into the VitaMix and smoothed it out. It's good but I didn't bother whipping the second cup of cream though.

When I make it again I think I'll put it on a nice lady finger cookie but I had a ton of food for dinner and we didn't really need much dessert. I really just wanted to try avocado as dessert.