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December 4, 2017

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Avocado.....for dessert?

March 14, 2017

 

 

With St. Patrick's Day just around the corner, who isn't feeling all things green? And while avocadoes aren't exactly Irish they sure look the part with their beautiful green colour.

 

For my first (eek!) blog post, I wanted to share with you a recipe that has become a fan favourite in my house as it is something my husband requests each year for his birthday instead of traditional birthday cake. I first stumbled across the original recipe in a Food Network Magazine a few years back. I've tweaked it a bit to reduce the sugar from the orignial recipe and I played with the citrus as well.

 

While I still chalk this recipe up as a once in awhile treat - it is dessert afterall - I am pleased that it is lower in sugar than many dessert options like cheesecakes and pies, and it's got the goodness of avocadoes. How many desserts can you think of that have a avocadoes in the ingredient list?  Avocadoes are great in desserts as they add a rich and creamy texture AND they that just so happens to also be rich in monounsaturated fatty acids and other nutrients including folate.

 

Avocado Pie   serves 8


Crust

4 tablespoons of melted butter

1 1/4 cups graham cracker crumbs

2 tsp sugar

 

Filling

2 medium avocadoes

1 8oz package of cream cheese

1/2 cup sweetened condensed milk

3 tbsp fresh lime juice

2 tbsp fresh lemon juice

 

Directions

1. Preheat oven to 350 degrees.

2. Take 8-inch springform pan and place on top of sheet of wax or parchment paper. Trace around the pan, and then cut paper - this paper outline will be used later on to cover the pie to help prevent browning

3. Brush the pan with some melted butter. Mix remaining butter with graham cracker crumbs and sugar in a bowl. Press the mixture into the bottom and up the sides of the pan. Bake until golden brown, 15-20 minutes careful not to burn. Cool completely

4. Place avocado flesh, and softened cream cheese in food processer. Process until smooth adding sweetened condensed milk, lime juice and lemon juice. Process until well combined scraping bowl as needed. Pour filling into pan and cover with paper. Chill for 4hours. When ready to serve, remove from fridge, take off paper cover and then enjoy!

 

 

 

 

 

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