Avocado Pudding

For the family: whole foods

In South America, avocado is often eaten as a dessert. Due to the high fat content, it is a little bit powerful. That’s why we combine it with lean yogurt and fruit. They also preserve the green avocado color with their fruit acid.

Wring out 1/3 of the oranges. Soak the gelatin in cold water, then let it melt gently in a small saucepan at low temperature.

Add the orange juice by the spoonful. Dissolve honey in it. Yogurt in a mixing cup form. Cut avocados in half, peel, remove pit and add the flesh to the yogurt form.

Blend very finely with a hand blender and add to the orange juice with the cinnamon.

Pour cold water over the orange juice, pour in the mixture and leave to cool for 6 hours. Peel the remaining oranges down to the pulp, cut the fruit in half and cut diagonally into narrow half slices. Turn the pudding out onto a platter and surround with the orange slices.

If your kids don’t like avocados, mash two ripe bananas with 2 tbsp. juice of one lemon and half as much honey instead. The pudding will be nice and yellow if you color it with saffron (previously let it dissolve in a little water).

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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