COOKING WITH CAITLIN'S Avocado Whip
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 93.3
- Total Fat: 9.6 g
- Cholesterol: 27.1 mg
- Sodium: 202.3 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 1.0 g
- Protein: 0.7 g
View full nutritional breakdown of COOKING WITH CAITLIN'S Avocado Whip calories by ingredient
Introduction
Despite the fact that this is perhaps the girliest guacamole ever, to the men out there, try it. I guarantee you that it is extremely tasty. And, I am going to venture to say that any guy that can explain that he "whipped the avocado into stiff peaks" will impress any girl. Despite the fact that this is perhaps the girliest guacamole ever, to the men out there, try it. I guarantee you that it is extremely tasty. And, I am going to venture to say that any guy that can explain that he "whipped the avocado into stiff peaks" will impress any girl.Number of Servings: 24
Ingredients
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2 Cups Heavy Whipping Cream
2 Avocados
1 Lime - juice of one lime
2 Teaspoon Kosher Salt
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
Directions
Yields 24 2-tablespoon servings. (Editor's note: if you use this to top the gazpacho, you only need to use about a tablespoon, which means that the serving has about 46 calories and 5 g fat.)
1. In a mixing bowl, combine peeled and pitted avocados, lime juice, salt, cumin, and coriander. Mash with a fork into almost smooth texture.
2. In a large bowl beat the cream until stiff peaks (this means that it holds its shape).
3. In the large bowl, fold the avocados concoction into the whipped cream.
4. Serve and enjoy! If you have any leftovers, be sure to chill. Place the pits of the avocado into the remaining whip and cover with plastic wrap (press the plastic wrap directly onto the whip to minimize air exposure as the whip will turn brown).
**This is a one-night dish. I would not recommend trying to keep leftovers because by morning it'll be brown (even if you do leave the avocado pits in the center). If you feel you must try to store the avocado whip because it is just too good to throw away, be sure to cover the bowl tightly with plastic wrap by placing the wrap directly against the remaining whip to minimize as much air as possible.
All rights reserved.
Number of Servings: 24
Recipe submitted by SparkPeople user DAILYSPARKGUEST.
1. In a mixing bowl, combine peeled and pitted avocados, lime juice, salt, cumin, and coriander. Mash with a fork into almost smooth texture.
2. In a large bowl beat the cream until stiff peaks (this means that it holds its shape).
3. In the large bowl, fold the avocados concoction into the whipped cream.
4. Serve and enjoy! If you have any leftovers, be sure to chill. Place the pits of the avocado into the remaining whip and cover with plastic wrap (press the plastic wrap directly onto the whip to minimize air exposure as the whip will turn brown).
**This is a one-night dish. I would not recommend trying to keep leftovers because by morning it'll be brown (even if you do leave the avocado pits in the center). If you feel you must try to store the avocado whip because it is just too good to throw away, be sure to cover the bowl tightly with plastic wrap by placing the wrap directly against the remaining whip to minimize as much air as possible.
All rights reserved.
Number of Servings: 24
Recipe submitted by SparkPeople user DAILYSPARKGUEST.
Member Ratings For This Recipe
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CAZLINR
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MOMS100
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MACMOM57
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JVALVERDE
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JODAFEEN17