Challenged by Avocados – Love One Today, food and culinary nutrition experts across the country crafted innovative recipes that showcase the goodness and versatility of avocados.
Yields 6 servings
Ingredients
- 1 ripe, fresh avocado, halved, pitted, and peeled
- 1 cup plain Greek yogurt, whole milk
- 2 Tbsp. honey
- 1 tsp. vanilla extract
- 3 3 Tbsp. lime juice
- 2 full sheets graham crackers, crushed
- 1 tsp. lime zest (optional)
- 1/3 cup fresh raspberries or pomegranate arils (optional)
Directions
Prep the Lime
Using a zester or smallest holes on cheese grater, zest one lime prior to juicing, remove only green outer peel and set aside.
Prep the Pan
Line a rimmed baking pan or 9x13 pan with parchment paper, set aside.
Blend the Base
- Set out a blender or 4 cup measuring container with a handheld immersion blender.
- Add avocado to blender or container along with yogurt, honey, vanilla and lime juice.
- Blend until smooth, about 1 minute, scraping down sides as necessary.
Assemble and Serve
- Pour mixture onto prepared pan and smooth evenly until it is ¼ inch thick.
- Sprinkle crushed graham crackers evenly over yogurt mixture followed by lime zest and fresh raspberries or pomegranate arils, if using.
- Gently press toppings into yogurt and place in freezer until frozen, about 3 hours.
- Once frozen, use the tip of a butter knife to gently break the bark into pieces. Enjoy immediately.
- Store leftovers in freezer in a sealed container, separated by parchment or wax paper to prevent from sticking.
Recipe courtesy of Jessica Bachman, MS, RD, LD, via Avocados - Love One Today
