Tangy raspberries are blended with avocado into a luxuriously refreshing mousse. This dessert is packed with heart-healthy fats and blood sugar-stabilizing nutrients. Whenever possible, make it with organic ingredients.
1 1/2 cups (350 mL) fresh or defrosted frozen raspberries
1 avocado, pitted and flesh scooped out
1/2 cup (125 mL) raw cashews, soaked for 4 hours or overnight
1 Tbsp (15 mL) chia seeds
1 Tbsp (15 mL) maple syrup
2 tsp (10 mL) vanilla extract
In food processor or blender, combine all ingredients. Purée until smooth. Divide mixture among 4 glasses; cover and chill for 2 hours or overnight in refrigerator.
Each serving contains: 221 calories; 5 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 20 g carbohydrates (6 g sugars, 8 g fibre); 7 mg sodium
source: “Avocado Sweets“, alive #382, August 2014