2 cups pureed avocado pulp 1 cup granulated sugar 1 cup crushed pineapple 1/3 cup plus 1 tablespoon lemon juice 3/4 cup milk 1/4 teaspoon salt 2 egg whites 1/4 cup granulated sugar
In a bowl combine sugar, pineapple and lemon juice; stir until sugar is dissolved. Combine avocado pulp and milk. Mix well. Add sugar mixture and avocado; mix well.
Add salt to egg whites; beat until soft peaks form.
Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat. Beat until all sugar is added and whites are stiff. Fold egg whites into avocado mixture; spoon into freezer tray or a pan. Freeze until almost hard.
Place in blender or mixer and gently blend until sherbet consistency. Serve at once.
In a bowl combine sugar, pineapple and lemon juice; stir until sugar is dissolved. Combine avocado pulp and milk. Mix well. Add sugar mixture and avocado; mix well.
Add salt to egg whites; beat until soft peaks form.
Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat. Beat until all sugar is added and whites are stiff. Fold egg whites into avocado mixture; spoon into freezer tray or a pan. Freeze until almost hard.
Place in blender or mixer and gently blend until sherbet consistency. Serve at once.
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