Sweet Treats for St. Patrick’s Day
Did you know avocado can be a substitute for eggs in some recipes? Neither did we! But with St. Patrick’s Day upon us, it’s a great time to give it a try. Why?? Because using the avocado will turn your cake batter, frosting, pie filling, ice cream, etc. a lovely shade of green!
If you decide to give any of these a try, let us know what you or your family thought!
Avocado Cheesecake with Walnut Crust
Serves 10
Crust:
3/4 cup shelled walnuts
1 cup graham cracker crumbs
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
Filling:
1 envelope unflavored gelatin
1 lemon
1 1/2 cups skim milk
1 teaspoon vanilla extract
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
8 ounces fat-free cream cheese, softened and cut in pieces
Instructions:
- Heat oven to 350°F.
- In a food processor, pulse walnuts until finely ground.
- Add graham cracker crumbs, 1 tablespoon sugar, anise seeds, and salt; pulse just until combined.
- Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand.
- Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
- In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes.
- With a vegetable peeler, remove strips of lemon zest (yellow portion only).
- In a saucepan, combine milk, 1/2 cup sugar, vanilla, and lemon zest; bring to boil.
- Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard the lemon zest.
- In a food processor, combine avocados and cream cheese.
- Pour hot milk mixture into processor; process until very smooth.
- Pour into baked crust; cover and refrigerate at least 2 hours or until set.
- Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.
Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
Avocado Buttercream Frosting
Prep Time: 10 min
Inactive Prep Time: —
Cook Time: —
Level: Easy
Serves: approximately 2 cups of frosting
Ingredients:
8 ounces avocado meat, approximately 2 small to medium
2 teaspoons freshly squeezed lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon lemon extract
Directions:
- Peel and pit the avocado.
- Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes.
- Add the powdered sugar a little at a time and beat until smooth.
- Add the lemon extract and mix to combine.
- If not using right away, store in the refrigerator.
Avocado Pie
Prep Time: 45 min
Inactive Prep Time: 4 hr 0 min
Cook Time: 15 min
Level: Easy
Serves: 8 servings
Ingredients:
Crust:
5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt
Filling:
2 medium Hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners’ sugar, for garnish (optional)
Directions:
Make the crust:
- Preheat the oven to 350 degrees F.
- Brush an 8-inch springform pan with some of the melted butter.
- Mix the remaining butter with the graham cracker crumbs, sugar, and salt in a bowl.
- Press the mixture into the bottom and up the sides of the prepared pan.
- Bake until golden brown, about 15 minutes. Cool completely on a rack.
Make the filling:
- Halve and pit the avocados, then scoop out the flesh and chop.
- Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth.
- Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed.
- Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners’ sugar, if desired, and serve immediately (the top will start to brown as the pie sits).
Avocado Ice Cream
Prep Time: 15 min
Inactive Prep Time: 8 hr 0 min
Cook Time: —
Level: Easy
Serves: 1-quart ice cream
Ingredients:
12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream
Directions:
- Peel and pit the avocados.
- Add the avocados, lemon juice, milk, and sugar to a blender and puree.
- Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine.
- Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
- Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process.
- For soft ice cream, serve immediately.
- If desired, place in freezer for 3 to 4 hours for a firmer texture.
Avocado-Lemon Sorbet
Serves 4-8
Ingredients:
2-1/2 cups buttermilk
3/4 cup sugar
3 tablespoons fresh lemon juice
1/8 teaspoon salt
1 ripe Avocado from Mexico, halved, pitted and diced
Instructions:
- In a saucepan, stir buttermilk and sugar over medium heat just until milk is warm and sugar dissolved; remove from heat; add lemon juice and salt.
- Place Avocado in a food processor; whirl until fairly smooth.
- Add warm buttermilk mixture; process until smooth.
- Transfer to mixing bowl; cover; place bowl over ice cubes or in the refrigerator; chill at least 1 hour.
- Pour cold Avocado mixture into the container of 1-quart ice cream freezer; process according to manufacturer’s directions.
- Spoon into a bowl; cover and freeze until frozen, about 2 hours.
- Serve with fresh fruit and mint leaves, if desired. Yields 8 servings (about 1 quart).
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Recipes courtesy of the Food Network, AllRecipes.com, and TheAmazingAvocado.com
