Recipe(tried): Avocado Sherbet

AVOCADO SHERBET

Very smooth with a buttery taste.

1 envelope unflavored gelatin
2 tbsp cold water
1/2 cup sugar
1/2 cup milk
2/3 cup mashed avocado
1/8 tsp salt
1/4 cup chopped pecans
1/2 cup orange juice
1/4 cup fresh lemon juice
1 egg white*, stiffly beaten

Soften gelatin in water; dissolve over boiling water (double boiler).

Dissolve sugar in milk. Add avocado, salt, pecans, and juices. Stir in the gelatin. Fold in the beaten egg white.

Freeze in refrigerator tray, stirring occasionally.

Servings: 4-6

*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs