Avocado Gelatin Recipes

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AVOCADO JELLO RECIPE - (4.2/5)



Avocado Jello Recipe - (4.2/5) image

Provided by pksites

Number Of Ingredients 7

1 lg. box lime Jello
2 pkg. gelatin
3 c. boiling water
3/4 c. sugar
1/3 c. mayonnaise
1/2 c. cream
1 c. avocado, mashed

Steps:

  • Boil Jello, gelatin, boiling water and sugar; cool. Mix well the mayonnaise, cream and mashed avocado; add to above mixture. Refrigerate.

NO-BAKE AVOCADO CHEESECAKE



No-Bake Avocado Cheesecake image

This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pan and plastic wrap
9 ounces graham crackers
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
12 ounces cream cheese, at room temperature
3 firm but ripe avocados, peeled, pitted and roughly chopped
Zest and juice of 1 1/2 limes
One 5.4-ounce can coconut cream
1/2 cup heavy cream
Whipped cream, for serving

Steps:

  • Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
  • Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
  • Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
  • Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

AVOCADO GELATIN



Avocado Gelatin image

I first had this when I taught in Hawaii. One of the other teachers brought it for an end of the year party and I had to beg her for the recipe! It was worth begging.

Provided by Mom of Five

Categories     Gelatin

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup avocado, pulp
1/2 cup mayonnaise
1/2 cup cream
3/4 cup sugar
6 ounces lime Jell-O gelatin
2 envelopes knox gelatin
1/2 cup water
2 cups hot water

Steps:

  • Dissolve gelatin in water.
  • Pour hot water over jello, mix well.
  • Add gelatin.
  • Put all ingredients in blender.
  • Mix well and chill.

Nutrition Facts : Calories 387.2, Fat 16.4, SaturatedFat 5.3, Cholesterol 27.2, Sodium 286.5, Carbohydrate 58.1, Fiber 1.7, Sugar 50.8, Protein 5.3

AVOCADO GELATIN SALAD



Avocado Gelatin Salad image

I like this recipe because it is very tasty and easy to make and I'm sure will be loved by all who like to eat avocado. I found it in Woman's Day Encyclopedia of cookery.

Provided by DotM7037

Categories     Jellies

Time 15m

Yield 1 mould, 8 serving(s)

Number Of Ingredients 11

2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 lemon, juice of
1 dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon onion juice
2 ripe avocados
1 cup sour cream
1 cup mayonnaise

Steps:

  • Soften gelatin in cold water for 5 minutes.
  • Dissolve softened gelatin,in boiling water.
  • Add lemon juice, hot pepper sauce, salt, pepper, and onion juice.
  • Cool.
  • Stir in mashed avocado, sour cream, and mayonnaise.
  • Beat to blend.
  • Pour into 1 1/2 quart mold.
  • Chill until firm.

Nutrition Facts : Calories 263.9, Fat 23.2, SaturatedFat 6.3, Cholesterol 20.3, Sodium 523.5, Carbohydrate 13.1, Fiber 3.4, Sugar 2.4, Protein 3.7

AVOCADO ASPIC



Avocado Aspic image

A beautiful gelatin mold from times gone by. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon plain gelatin
2 tablespoons cold water
1 cup boiling water
1 cup avocado, mashed
4 teaspoons lemon juice
1 canned pimiento, minced
salt
1/2 teaspoon Worcestershire sauce
4 drops Tabasco sauce (or to taste)
1/2 teaspoon celery salt
salad greens
mayonnaise (to garnish)

Steps:

  • Soften gelatin in cold water for five minutes.
  • Add boiling water and stir until dissolved.
  • Cool.
  • When syrupy in consistence, add the remaining ingredients and mix thoroughly.
  • Lightly spray your mold with cooking spray; pour mixture into mold.
  • Chill until firm.
  • Unmold and serve on crisp, cold salad leaves and dress with a good quality mayonnaise.

Nutrition Facts : Calories 45.1, Fat 3.7, SaturatedFat 0.5, Sodium 11.2, Carbohydrate 2.5, Fiber 1.7, Sugar 0.3, Protein 1.5

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