Avocado Salad Jelled
Prep:
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Cook:
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Ingredients
1 small package Knox gelatin
1 cup boiling water
2 large avocados, peeled, cube
8 ounces SCD cream cheese or yogurt, dripped
8 ounces crushed unsweetened pineapple, dripped
1 cup chopped pecans
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1 small package Knox gelatin
237 ml boiling water
2 large avocados, peeled, cube
227 grams SCD cream cheese or yogurt, dripped
227 grams crushed unsweetened pineapple, dripped
110 grams chopped pecans
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Egg Free
Soy Free
Instructions
- Dissolve gelatin in boiling water.
- Chill until consistency of unbeaten egg white.
- Combine avocado and cream cheese or yogurt.
- Beat using medium speed of an electric mixer until blended.
- Stir in pineapple and pecans.
- Combine avocado mixture with gelatin mixture; beat well.
- Pour into a lightly oiled 8-inch (20.3-cm) square pan.
- Cover and chill until firm.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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