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Avocado Sherbet
Author
Vianney Rodriguez
Ingredients
1
large avocado
halved, seeded, peeled, and cut up
1
cup
half-and-half or light cream
2/3
cup
powdered sugar
1/2
tsp
finely shredded lemon peel
1/3
lemon juice
Instructions
In a blender combine avocado, half and half, powdered sugar, finely shredded lemon peel, and lemon juice.
Cover and blend until smooth. Pour avocado mixture into 2 quart square baking dish.
Cover and freeze for at least 4 hours or until firm.
To serve, let stand at room temperature for 15 minutes.
Cut into squares and divide among serving bowls.
Recipe Notes
Recipe from Ultimate Mexican ~
Better Homes and Gardens 2010