Avocado Cream

Ingredients

2 ripe avocados (more easily available in India now)

(These will look green or almost black from the outside but will be soft when gently pressed. If hard, then they are unripe and are usually used chopped up in chutneys and salads. If only unripe are available, they can be rolled in newspaper and kept on a sunny window sill for a couple of days to ripen).

Strained juice of 1 or 1 ½ lemons

6-8 tbsp. (or to own taste) powdered sugar

1 and 1/2 cup boiled, cooled water (adjust this as needed while grinding according to size of avocados).

Method

Cut avocados round the middle and twist the halves apart.

Remove large seed and scoop out the flesh with a sharp edged spoon into your mixer jar.

Add sugar and pour half of the water.

Grind to a thick paste, then add rest of the water.

Add lemon juice and whip into a fine paste of not-too-thin custard consistency

This can be chilled and served as is or used as a delightful green coloured base for a fresh fruit salad.

PLEASE NOTE:

Despite the lemon juice and shutting with a lid, the cream may oxidize and get a darker greenish-brown colour on surface. Nothing wrong, just stir well and serve.

Please remember, avocados have many health benefits but are also high calorie!!

Avocados can also be made as a SAVOURY DIP FOR CHIPS before a main meal by adding water, lemon juice, salt, pepper, finely chopped onion and other preferred condiments.