2 AVOCADOS, PEELED AND CUT IN SMALL PIECES
1 PINT VANILLA ICE CREAM
1 PINT LIME SHERBERT
1/2 LIME, JUICED
2 TABLESPOONS SUGAR
Put all ingredients into a blender and blend thoroughly. Turn off blender while there are still small bits of avocado in the ice cream. Serve at once in chilled sherbert cups. May be topped with whipped cream if desired. Serves 6
In a blender, combine 1 avocado, peeled and pitted, 1 can (141/2 oz.) fat-free chicken broth, 1 cup milk, 1 minced jalapeno pepper, 2 Tbs. cilantro, 1 Tbs. chopped scallion, 1 Tbs lime juice, and 1/2tsp. salt. Chill completely. Served topped with crumbled crisp bacon and chopped tomato and scallion
2 Tbs. lime juice
2 Tbs vegetable oil
1/2 cup plus 2 Tbs packed cilantro leaves, divided
1 jalapeno pepper, cored, seeded, and chopped
1 garlic clove, crushed in press
1/2 tsp. salt
1/4 tsp sugar
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups halved and thinly sliced cucumber
1/2 cup diced red onion
1 avocado, pitted, peeled, and diced
shredded lettuce
1. In blender process lime juice, oil, 1/4 cilantro, jalapeno, garlic, salt, and sugar until smooth.
2. Mix beans, cucumber, onion, and 2 Tbs. cilantro leaves. Just before serving, toss with dressing, then avocado. Serve over lettuce. Makes 6 servings; 4 1/2 cups. Per serving 145 calories