Avocado Mousse
Red bell peppers and cilantro add color and crunch, additional flavor, Tabasco gives it some oomph and non-fat Greek yogurt rather than sour cream puts a dash of probiotics into this luscious appetizer.
Ingredients
- 2 1/4 teaspoons unflavored gelatin from a 1/4-ounce envelope
- 1/2 cup cold water
- 2 avocados ripe, quartered, pitted, and peeled
- 1 cup red bell pepper finely chopped
- 1 cup cilantro finely chopped
- 1/4 cup red onion finely chopped
- 1 1/2 cups non-fat Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon Tabasco
- 1- teaspoon salt
- 1/4 teaspoon black pepper
Adjust servings:
Units:
Instructions
- Chop red bell pepper, cilantro and onion.
- Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, and then remove from heat.
- Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
- Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
- Run tip of a thin spatula between mold and mousse. Tilt mold sideways and tap side of mold against a hard surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, and then invert mousse onto a large round platter. Ring the mousse with a mix blue and yellow corn tortilla chips.
Recipe Notes
Modified from Epicurious: Avocado Sour Cream Mousse
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