KATHY'S CHOCOLATE VELVET AVOCADO MOUSSE
2 small very ripe avocados
1/4 cup water
3 tablespoons cocoa (9 grams)
6 tablespoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
Pinch salt
Scoop the avocado flesh into a food processor with the chopping blade inserted. Add the remaining ingredients. Process 4-5 minutes until very smooth, scraping down the sides occasionally. Spoon into two dessert dishes and cover with plastic wrap. Chill well before serving.
Makes two 1/2-cup servings
With granular Splenda:
Per Serving: 189 Calories; 15g Fat; 3g Protein; 15.5g Carbohydrate; 8g Dietary Fiber; 7.5g Net Carbs
With liquid Splenda:
Per Serving: 171 Calories; 15g Fat; 3g Protein; 11g Carbohydrate; 8g Dietary Fiber; 3g Net Carbs
My avocados each weighed 4 3/4 ounces before peeling and pitting and about 3 1/3 ounces each afterward. Kathy used part Xylitol and part stevia to sweeten hers. I increased the amount of sweetener because it wasn't nearly enough but that was likely due to the combination of chocolate and Splenda causing it to taste bitter instead of sweet. I didn't care for the taste of this very much. The consistency was very nice and pudding-like but I couldn't get past the flavor of the avocado in it. I normally like avocados but apparently only in savory dishes. I had high hopes that this recipe would be as good as the reviews I'd read online of similar pudding recipes but I honestly didn't like this.