Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.
Original recipe makes 10 servings
Ingredients
3/4 cup shelled walnuts
1 cup graham cracker crumbs
1 tablespoon sugar
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
1 (.25 ounce) envelope unflavored gelatin
1 lemon
1 1/2 cups skim milk
1/2 cup sugar
1 teaspoon vanilla extract
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
1 (8 ounce) package fat-free cream cheese, softened and cut in pieces
Directions
- Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
- In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
- In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.
Nutrition
Calories: 242 kcal
Carbohydrates: 26.7 g
Cholesterol: 3 mg
Fat: 13 g
Fiber: 4.1 g
Protein: 8 g
Sodium: 251 mg
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