Ingredients
10
10 servings
- •0.75 cup shelled walnuts
- •1 cup graham cracker crumbs
- •1 tablespoon sugar
- •0.5 teaspoon crushed anise seeds
- •0.25 teaspoon salt
- •1 (.25 ounce) envelope unflavored gelatin
- •1 lemon
- •1.5 cups skim milk
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 242
- Carbohydrate: 27g
- Fat: 13g
- Fiber: 4g
- Protein: 8g
- Sugar: 16g
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