Recipe courtesy of California Avocados and Meal Makeover Moms, Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD. Visit www.MealMakeoverMoms.com for more delicious recipes.
Recipe Note:
In place of prepared graham cracker crust, this recipe can be made with Graham Cracker Almond Crust from original recipe (which we love!) Visit original recipe here, and watch a video with preparation steps here.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Place avocados in the bowl of a food processor with the yogurt, agave, lime zest and vanilla extract; pulse until well combined. Scrape down the sides of the bowl as necessary. Set aside.
4. Place coconut milk in a small saucepan and bring to a low boil. Set aside.
5. Place the lime juice in a large bowl. Sprinkle gelatin over the juice and let stand 1 minute. Gently whisk in the hot coconut milk. Continue to whisk until the gelatin completely dissolves, about 5 minutes.
6. Stir in the avocado mixture until well combined.
7. Pour the mixture into graham cracker pie crust. Carefully transfer to the refrigerator and chill, uncovered, until firm, about 3 hours. Garnish with toppings and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!