Don’t sit out the dessert segment of those summer picnics and barbecues…arrive at the event armed with a sweet treat that will treat your body right instead of sending it into a digestive tailspin! This cleaned up version of Key Lime Mousse is a perfect illustration that eating healthy never has to be boring.
This dessert was inspired from a women’s magazine I was leafing through at the doctor’s office one afternoon. Instantly, I knew I could make a clean version. The result is below, but here’s the wrinkle: the recipe in the magazine was for Avocado Key Lime Cheesecake. This turned out to be more of a mousse. The consistency for slicing a piece of cheesecake is of no matter – I usually skip the crust anyway so I was happy to pour this whipped, slightly tart-slightly sweet divinity into dessert cups.
How good is it? Chef Bill detests avocados and Stevia and he liked it. By all means, if you’re anti-stevia, switch to the sweetener of your choice. All I ask is that you don’t overdo it because the whole point of the dessert is for the lime element to shine. My brand of choice for lime juice is pictured below. It’s quite simply the best. I also like Nellie & Joe’s Key Lime Juice. Give it a shot. It’s the perfect dessert for summer. And versatile enough to tote to a picnic in Tupperware or dollop into a champagne glass at a dinner party!
2 ripe avocados, pitted and skinned
1 8-ounce. container of vegan cream cheese at room temperature
1 can of coconut milk
25 drops of Stevia or 1/3 cup of raw sugar or coconut palm nectar
1/3 cup lime juice (freshly squeezed or bottled)
1 teaspoon vanilla
Blend all ingredients in a food processor or VitaMix until completely smooth. Spoon into dessert cups. May be eaten immediately or chilled. Optional: top with Coconut Whipped Cream.
Stacey Morris is a Loudonville resident, food blogger, and health coach. Her books, “Clean Comfort,” “Sweet Comfort,” and “A Bowl of Comfort,” are available on Amazon and at www.staceymorris.com .