From: firstname.lastname@example.org (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 rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 4|
|Calories from Fat: 414 (48%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 117.2mg||36 %|
|Sodium 173.4mg||6 %|
|Potassium 1098.8mg||29 %|
|Total Carbohydrate 110.7g||33 %|
|Dietary Fiber 10.4g||41 %|
|Sugars, other 100.3g|
|Protein 12.4g||18 %|
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Calories per serving: 870
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