Av­o­cado, mint ice-cream

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 6 hours of freez­ing time Serves 4 In­gre­di­ents

2 large avo­ca­dos, skin and seed re­moved ¼ honey dew melon, skin and seeds re­moved, diced Juice of 1 lemon ¾ cup sugar (op­tional) 1 bunch mint, leaves re­moved ½ cup nat­u­ral yoghurt 2 egg whites, whipped un­til peaks are formed


Us­ing a blender or food pro­ces­sor, blend the avo­ca­dos, honey dew melon, lemon juice, sugar, mint and yoghurt un­til vel­vety smooth. Fold in the whipped egg whites and pour into a ter­rine dish, loaf pan or plas­tic freezer stor­age con­tainer and freeze for six hours or overnight. Re­move from the freezer 10 min­utes be­fore serv­ing. Turn out of the con­tainer and cut into de­sired shape (rect­an­gu­lar, wedges or tri­an­gles) and serve with fresh sea­sonal fruit.

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