Recipes

INGREDIENTS:

• 4 medium ripe avocados
• 1 cup strained low-fat natural plain yogurt
• 1/2 cup skim milk
• 1/2 cup honey
• 1/2 cup lime juice
• Pinch sea salt

OPTIONAL GARNISH

• 3 cups fresh tropical fruit (such as pineapple, mango, melon or passion fruit), cut into chunks 

INSTRUCTIONS:

1. Cut avocados in half, remove pits and scoop flesh out from skins with a spoon. Cut flesh into large chunks; you should have about 3 cups. Place all ingredients, except garnish, into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds or so to scrape down the sides of the bowl with a spatula. Scoop mixture out into a shallow non-reactive freezer-safe container – 9 x 9-inch is ideal. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer’s instructions.)
2. Place container with yogurt mixture into freezer for about 30 minutes, or until mixture begins to freeze slightly around the edges. Scrape down the edges with a spatula and mix yogurt thoroughly with a whisk, blending in ice crystals until mixture is creamy again, about 2 to 3 minutes. Place container with yogurt back into freezer for an additional 30 minutes. Remove from freezer and repeat the process of scraping the sides and mixing 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place mixture back into the freezer until hardened and ready to eat, about 2 to 3 hours.
3. Remove from freezer and scoop into serving bowls. If yogurt is too hard to scoop, allow it to warm slightly for a few minutes on the counter until softened. Top with chunks of fresh tropical fruit, if desired, and serve immediately. Best if consumed within 1 week. Store covered in a sealable freezer-safe container in the freezer.