Serves: 6
Total Calories: 23

1 large or 2 small avocado
1/4 cup soy milk or rice milk
1/4 cup agave syrup or to taste
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 inch piece lemon peel
pinch ascorbic acid powder (optional)
fresh strawberries or raspberries for garnish
finely grated coconut

1. Cut the avocado in half lengthwise. Remove and discard the pit. Scoop out the flesh and place it in a blender along with the soymilk, agave syrup, lemon juice, vanilla, lemon peel, and ascorbic acid powder (if using). Blend until smooth and creamy. Taste and add more sweetener if necessary.
2. Spoon the mousse into chilled sherbet or parfait glasses. Garnish with the strawberries and a sprinkling of coconut. Refrigerate until chilled.

For a Change . . .
* To turn this recipe into chocolate mousse, omit the lemon juice and peel, and add 1/4 cup cocoa powder, or to taste. If it’s too thick, add a little soy or nut milk. Adjust the sweetener to taste.
* For an exotic touch, substitute goji berries for the strawberries.

Nutritional Facts:

Serves: 6
Total Calories: 23
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Coconut Upside Down Cake
Maple Icing
Carrot Maple Cake
Tofu Carob Brownies
Old Fashioned Apple Pie
Raspberry Cream Pie
Pie Baking Tips
Creamy Peach Pie
No Bake Blueberry Pie
Blueberry Crumble
Sweet Potato Pie
Apple Crisp
Fruit and Nut Squares
Carob Drop Cookies
Date Filled Tahini Cookies
Sprouted Wheat Treats
Almond Butter and Jam Cookies
No Bake Oatmeal Cookies
Melon Sorbet
Basic Kanten
Try Some Roasted Chestnuts
Chocolate Macadamia Nut Mousse
Tangerine Dream Sorbet
Teff Chocolate Pudding
Silken Tofu Whipped Topping
Strawberries in Rose Water Sauce
Stewed Rhubarb
Stuffed Figs
Avocado Mousse
Chocolate Almond Date Candy
Apple Cinnamon Pizza