Avocado-jalapeno glace (Mel Melcon / Los Angeles Times)
Total time: 15 minutes, plus 2 hours, 45 minutes freezing time
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.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.