Avocado Cream Terrine (Low Crabs Recipe)

Avocado Cream Terrine - The smooth, rich taste of ripe avocados combines well with thick, creamy yogurt and light cream to make this impressive terrine.

Assemble these supplies:

• 2 ripe avocados
• 4 tbsp cold water
• 2 tsp gelozone (vegetarian gelatin)
• 1 tbsp lemon juice
• 4 tbsp lowfat mayonnaise
• 2/3 cup plain yogurt
• 2/3 cup light cream
• salt and pepper
• mixed salad greens, to serve

To garnish:

• cucumber slices
• nasturtium flowers

Steps in Preparation:

1. Peel the avocados and remove and discard the pits. Place the flesh in a blender or food processor or a large bowl with the water, vegetarian gelatin, lemon juice, mayonnaise, yogurt, and cream. Season to taste with salt and pepper.
2. Process for 10-15 seconds or beat by hand, using a fork or whisk, until smooth.
3. Transfer the mixture to a small, heavy- bottom pan and heat very gently, stirring constantly, until just starting to boil.
4. Pour the mixture into a 372-cup terrine, nonstick loaf pan, or plastic food storage box and smooth the surface. Let the mixture cool and set, then let chill in the refrigerator for 172-2 hours.
5. Turn the terrine out of its container and cut into neat slices. Arrange a bed of salad greens on 4 serving plates. Place a slice of avocado terrine on top and garnish with cucumber slices and nasturtium flowers. serves 4

Nutritional Information
Calories.......................327       Sugars........................3g  
Protein........................6g          Fat.............................32g 
Carbohydrate.............4g