Egg and Avocado Salad

Avocados and eggs blend into an interesting pate. Whip it up fast and easily in the food processor and serve with crispy crackers or fingers of challah bread.
Prep Time: 10 minutes


Ingredients:

Large bunch of Cilantro

Small bunch of spring onions (scallion) bulbs

1/2 ripe avocados (145 calories)

1/4 tbsp lemon juice

1 hard-boiled eggs, halved (med-70 cal, large-80 cal)

1/4 tsp salt

2.5 grinds of black pepper

1 tsp mayonnaise (fat free miracle whip 5 cal)

1/8 or 1/4 cube of sunrise soft tofu (optional)
(1/8 cube-22.5 cal, 1/4 cube-45cal)

paprika (optional)


Preparation:
Chop the cilantro and the spring onions finely in the food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the hard-boiled eggs, salt, and pepper. Pulse until the hard-boiled eggs are finely chopped. Turn into a bowl and add enough of the mayonnaise to bind the mixture into a pate. Add tofu, mush in. Sprinkle with paprika. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. or microwave it and serve it hot. Serve with scoop crisps or just eat it with a spoon ! Makes a delicious breakfast !

Chocolate Truffles with Avocado

Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware, these truffles are very rich!



Avocado-Chocolate Truffles

1/4 cup margarine (420 cal)
1/2 an avocado (145 cal)
1/4 + 1/2 teaspoons pure vanilla extract
1/2 + 1/8 cup unsweetened cocoa
1.5 cups powdered (confectioners) sugar (864 cal)
Powdered sugar for rolling


If an avocado is ripe, it will yield to a gentle pressure.

In a large saucepan over low heat, melt butter; remove from heat; set aside.

In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.

Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the remaining melted butter. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens.

When chocolate mixture has hardened, remove from refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of chocolate balls in the refrigerator until firm.

Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands. Roll in powdered sugar to coat the outside. Place the finished truffles in the refrigerator until they are set. They should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.

You can also add toppings .. example are peanuts, sprinkles, or you can substitute the powdered sugar with cocoa powder, Mix it up !

Makes 20 pieces. If you can't eat it all, it makes a great gift or you can always freeze it. Take a plastic container, line it with a plastic sandwich bag, then take mini muffin paper cups and put the truffles in it so they don't squish together.

In total, it's 1429 calories .. divided into 20 balls, each piece is 71.45 calories.

Yikes ! Don't eat too many ;)