Avocados have become a necessity in our diets these days. We’ve figured out how to make them ripen faster, how to prevent them from browning, and how to stuff them with eggs. But have you tried them for dessert?
Behold, the avocado lime popsicle. Pop the ingredients in a blender and process until smooth, then pour them into popsicle molds. After a few hours in the freezer, you’ve got a seriously refreshing treat on your hands. Give it a try, and soon you’ll be eating avocado for breakfast, lunch, dinner and dessert.
- 2 ripe avocados, peeled and pitted
- 1 cup low fat milk or reduced fat coconut milk
- 1/4 cup sugar
- 2 tablespoons lime juice (one large lime)
- 1/8 teaspoon salt
- Put all ingredients in the blender and blend until smooth.
- Add more milk as needed if the mixture is too thick to pour into popsicle molds.
- Pour into 6 popsicle molds and freeze overnight.
- Unmold and enjoy!
It’s made with bananas, not cream and sugar, so it’s light and delicious! It won’t weigh you down so it will keep your energy level high.
Added bonus: This dessert is packed with potassium to help to lower your blood pressure, keeping your insides calm so that you can preserve your energy for the activities you want to to!
- 4 ripe bananas
- 3 Tablespoons cocoa powder
- 2 Tablespoons Nutella or other chocolate hazelnut spread
- Freeze bananas thoroughly.
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Use the tamper to press ingredients into the blades.
- In about 30-60 seconds, the sound of the motor will change and four mounds
- should form.
- Stop machine. Do not over mix or melting will occur.
- Serve immediately.
If mixture has the consistency of a milkshake, firm it up by slowly adding a cup of frozen ice cubes. Process until smooth.
Allow plenty of time to make fillings, and immediately assemble stacks. You can chill the assembled stacks up to 24 hours ahead of time.
- Vegetable cooking spray
- 3/4 cup butter
- 1 (4-oz.) bittersweet dark chocolate baking bar, chopped
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
Milk Chocolate Mousse
- 1/2 (12-oz.) package milk chocolate morsels (1 cup)
- 1/4 cup creamy peanut butter
- 1 cup heavy cream
White Chocolate Mousse
- 1 cup white chocolate morsels
- 1 1/4 cups heavy cream, divided
- 8 large paper clips
- Heavy-duty aluminum foil
- Garnish: shaved chocolate
- Prepare Brownies: Preheat oven to 350°.
- Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.
- Microwave butter and chopped bittersweet chocolate in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or just until melted and smooth, stirring every 30 seconds.
- Whisk in sugar and vanilla.
- Add eggs, 1 at a time, whisking just until blended after each addition.
- Stir together flour, baking powder, and salt in a small bowl.
- Whisk flour mixture into chocolate mixture until blended. Pour mixture into prepared pan.
- Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
- Cool completely on a wire rack (about 1 hour).
- Lift brownies from pan, using foil sides as handles.
- Cut 8 circles, using a 3-inch round cutter. Reserve scraps for another use.
- Prepare Milk Chocolate Mousse: Microwave milk chocolate morsels and peanut butter in a small microwave-safe glass bowl at MEDIUM (50% power) 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds.
- Cool 5 minutes.
- Beat 1 cup heavy cream at medium speed with an electric mixer until soft peaks form; fold cream into milk chocolate mixture.
- Chill while making White Chocolate Mousse.
- Prepare White Chocolate Mousse: Microwave white chocolate morsels and 1/4 cup cream in a small microwave-safe glass bowl at MEDIUM (50% power) 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds.
- Cool 5 minutes.
- Beat remaining 1 cup cream at medium speed with an electric mixer until soft peaks form; fold into white chocolate mixture. Chill while preparing foil molds for Step 19.
- Assemble Stacks: Wash and dry paper clips. Cut heavy-duty aluminum foil into 8 (6- x 10-inch) pieces.
- Fold each piece in half to form a 3- x 10-inch strip.
- Wrap each strip around a 3-inch-diameter can. (This helps create a smooth curve.)
- Wrap 1 curved foil strip around each brownie; secure with a large paper clip.
- Immediately spoon Milk Chocolate Mousse into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole (about 1/2 inch). Pipe mousse onto brownies, dividing mixture evenly. Use a small spoon to level gently.
- Repeat procedure with White Chocolate Mousse.
- Chill 2 hours; remove foil to serve.