Avocado Mousse

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

This Avocado Mousse recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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