Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Unflavored Gelatin |
| ¼ cup | Coconut Flavored Rum |
| 1 medium | Ripe Avocado |
| 1 cup | Lemon Yogurt |
| 3 \N | Egg Whites, Room Temp. |
| ¼ cup | Sugar |
| 3 tablespoons | Chopped Pistachios |
Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to soften gelatin. Heat, stirring constantly, over low heat until gelatin dissolves, 3-5 minutes. Remove from heat. Pit and peel avocado; cut into quarters. Puree avocado and yogurt in a blender bowl. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended. Transfer to a large mixing bowl. Beat egg whites in a mixer bowl to soft peaks.
Gradually beat in sugar and continue to beat until stiff. Gently fold egg whites into avocado mixture. Spoon into serving bowls or 6 goblets. Refrigerate covered for 2 hours. Sprinkle with Pistachios just before serving. 167 calories per serving. From: Syd's Cookbook.