BREAKFAST - LUNCH - DINNER - SNACKS - SIDES - DESSERTS
S N AC K S
CILANTRO INFUSED AVOCADO LIME SORBET
THE PREPARATION
THE EXECUTION
• 2 medium Hass Avocados • 1/4 cup NOW Erythritol, Powdered • 2 medium Limes, Juiced & Zested • 1 cup Coconut Milk (from Carton) • 1/4 tsp. Liquid Stevia • 1/4 – 1/2 cup Cilantro, Chopped
1. Slice avocados in half. Use the butt of a knife and drive it into the pits of the avocados. Slowly twist and pull knife until put is removed. 2. Slice avocado half vertically through the flesh, making about 5 slices per half of an avocado. Use a spoon to carefully scoop out the pieces. Rest pieces on foil and squeeze juice of 1/2 lime over the tops. 3. Store avocado in freezer for at least 3 hours. Only start the next step 2 1/2 hours after you put the avocado in the freezer. 4. Using a spice grinder, powder 1/4 cup NOW Erythritol until a confectioner’s sugar type of consistency is achieved. 5. In a pan, bring 1 cup Coconut Milk (from Carton) to a boil. 6. Zest the 2 limes you have while coconut milk is heating up. 7. Once coconut milk is boiling, add lime zest and continue to let the milk reduce in volume. 8. Once you see that the coconut milk is starting to thicken, remove and place into a container. It should have reduced by about 25%. 9. Store the coconut milk mixture in the freezer and let it completely cool. 10. Chop 1/4 – 1/2 cup cilantro, depending on how much cilantro flavor you’d like. 11. Remove avocados from freezer. They should be completely frozen along with the lime juice. The lime juice should have helped them not turn brown. 12. Add avocado, cilantro, and juice from 1 1/2 lime into the food processor. Pulse until a chunky consistency is achieved. 13. Pour coconut milk mixture over the avocados in the food processor. Add 1/4 tsp. Liquid Stevia to this. 14. Pulse mixture together until desired consistency is reached. This takes about 2-3 minutes. 15. Return to freezer to freeze, or serve immediately!
This makes 4 total servings of Cilantro Infused Avocado Lime Sorbet. Each serving comes out to 180 Calories, 16g Fats, 3.5g Net Carbs, and 2g Protein.
