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Ingredients
- 1 pkt (13-ounce) coconut macaroons, crushed
- 1/2 c. Unsalted butter, melted
- 2 x Large eggs, separated
- 1 tsp Grated lime zest
- 3 x Ripe avocados
- 1/2 c. Granulated sugar
- 6 x Limes, juice of
- 1 c. Sweetened, condensed lowfat milk Lime slices/wedges for garnish
Directions
- Blend macaroons and butter well, and press into ten inch pie pan. Chill
- Beat egg whites till stiff but not dry, set aside. Puree the avocado flesh in a blender or possibly food processor, add in lime juice and zest, sugar, lowfat milk and egg yolks; blend until smooth. Transfer to a mixing bowl and gently mix in the egg whites. Pour mix into chilled crust, wrap tightly in plastic or possibly foil, and freeze at least four hrs or possibly up to two days.
- To serve, thaw for about 15 min at room temperature, garnish with fresh lime wedges, and cut into servings.
- Serves 8 - 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 262 | |
| Calories from Fat 180 | 69% |
| Total Fat 20.29g | 25% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 23mg | 1% |
| Potassium 311mg | 9% |
| Total Carbs 21.44g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 13.65g | 9% |
| Protein 2.99g | 5% |
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