Nell B. Nichols

Avocado Sherbet

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Smooth sherbet with a buttery taste

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tblsp. cold water
  • ½ c. s

Method

  • Soften gelatin in water; dissolve over boiling water. Dissolve sugar in milk. Add avocado, salt, pecans and juices. Stir in the gelatin.
  • Fold in beaten egg white. Freeze in refrigerator tray, stirring occasionally.