Avocado and Mint Ice Cream
With all its healthy fats and antioxidants this is an ice cream treat with a difference!
Ingredients
- 2 large avocados, skin and seed removed
- 1/4 honeydew melon, skin and seeds removed, diced
- 1 lemon, juiced
- 1/2 cup plain nonfat yogurt
- 2 egg whites, whipped until peaks are formed
- 1 bunch mint, leaves only
Directions:
Using a blender or food processor, blend the avocados, honeydew melon, lemon juice, mint leaves, and yogurt until velvety smooth.
Fold in the whipped egg whites and pour into a terrine dish, loaf pan, or plastic freezer storage container. Freeze for 6 hours or overnight.
Remove from the freezer 10 minutes before serving. Turn out of the container and cut into desired shape (rectangular, wedges or triangles).
Variations:
Serve ice cream with seasonal fruit.
Serving suggestion is not included in the nutritional analysis.