Avocado Mousse with Raspberries

If you’re looking for a quick and easy dessert to celebrate St. Patrick’s Day, look no further than this Avocado Mousse from my new book, More Quick Fix Vegan.  It doesn’t get easier (or quicker) than this creamy and delicious dessert.

I like it topped with raspberries, but you could top it with other fruit (blueberries or strawberries come to mind) or sprinkle it with toasted nuts for some crunch. (Thanks to Lea Jacobson for the photo.)

Avocado Mousse with Raspberries

Recipe from More Quick-Fix Vegan by Robin Robertson (c) 2014, Andrews McMeel Publishing.

2 ripe avocados, pitted and peeled and pitted
2 tablespoons fresh lime juice
1/2 cup confectioners’ sugar
1/3 cup almond milk or other nondairy milk
1 cup fresh ripe raspberries

In a food processor, combine the avocados and lime juice and process until smooth.  Add the sugar and almond milk and process until creamy and well blended.

Spoon into four dessert dishes and serve immediately or cover and refrigerate until chilled.

To serve, top with the raspberries.

Serves 4

Speaking of More Quick-Fix Vegan….I was thrilled to see one of the recipes from the book featured in The Washington Post this week.  Here’s the link for the article and recipe for Kale and Black-Eyed Peas with Smoky Grits.  Here’s the photo of the recipe from the Post (photo by Deb Lindsey).  Doesn’t it look great?

 

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