For the Avocado-Lime Cream:
2 ripe avocados, peeled and roughly chopped
1/2 cup Florida Crystals
1/4 tsp. vanilla extract
4-5 Tbsp. lime juice
• Blend all the ingredients together in a food processor and set aside.
For the Raspberry Sauce:
1 cup fresh raspberries
1 tsp. lime juice
1 tsp. Florida Crystals
• In a blender, pulse together all the ingredients. Strain to remove the seeds and set aside.
To Assemble:
1 cup nondairy whipping cream (try Rich’s brand)
1 cup vegan granola
Fresh mint for garnish
• In a large bowl, whip the nondairy whipping cream with a whisk or electric mixer until soft peaks form.
• Drop 2 large spoonfuls of the granola into a wine glass. Add a 1-inch layer of the avocado-lime cream followed by a 1-inch layer of the whipped topping. Drizzle with the raspberry sauce and garnish with the mint.
• Serve immediately.
Makes 4 servings
