Avocado-jalapeno glace

Avocado-jalapeno glace (Mel Melcon / Los Angeles Times)

 

Total time: 15 minutes, plus 2 hours, 45 minutes freezing time

Servings: 6

Note: The glace is best made a day ahead and refrigerated in a rectangular glass dish. Put the glace into the freezer about 3 hours before the party and stir three to four times during freezing, as for a granita.

2 large ripe Hass avocados

1/3 cup diced onion

Juice from 2 limes

1 1/2 cups Greek yogurt

1 jalapeño, seeded and diced

1 1/2 teaspoons kosher salt

1/2 cup tomatoes, cut into small dice

3 teaspoons best-quality olive oil

Cilantro leaves for garnish

1. Scoop out the avocado flesh and place it in a food processor. Add the onion, lime juice, yogurt, jalapeño and salt and process until smooth.

2. Put the mixture into a shallow rectangular glass dish, cover and freeze, stirring the mixture with a fork every 30 minutes to maintain a creamy consistency, until the glace is scoopable, about 2 hours, 45 minutes.

3. Serve two small scoops in each of six highball glasses. Add a sprinkle of diced tomato, a drizzle of olive oil (about one-half teaspoon in each glass) and three to four cilantro leaves.

Each serving: 173 calories; 4 grams protein; 11 grams carbohydrates; 5 grams fiber; 14 grams fat; 3 grams saturated fat; 8 mg. cholesterol; 314 mg. sodium.