Avocado Cheese Cake

No Bake Avocado Cheese Cake: Today is a big day for me, as it is my blogs 3rd Anniversary and I am stepping into the 4th yet another illustrious year.

I thank here the good Lord, my family, friends readers and followers of my blog. Here is a healthy avocado cheese cake as a token of love to all my patrons. I have also posted another cheese cake recipe Strawberry cheese cake. And refer for more Avocado recipes Avocado Fries, Avocado Paratha, Avocado Pasta, Avocado Hummus, Avocado muffins, Green Smoothie bowl with avocados, Guacamole, Avocado Milk Shake and Avocado Deviled Eggs.

This cake I have made with digestive light biscuits and I used very less whipping cream as the avocado filling does not require it much. I love the color and the taste of this cheese cake. You could top this cake with chocolate, chocolate syrup, fresh fruits or any compote or jelly. Tastey & delicious with any of the toppings.

No Bake Avocado Cheese Cake 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: American
Category: Desserts | Cakes

Yields: 10-12 cm cake

Ingredients

• (Double the quantity for 20cm cake i have made here 10cm)
  For the biscuit base:
  Digestive Biscuits- 4
  Salt- pinch
  Butter- 2 tablespoons
  
  
  For Avocado Cheese Cake Filling:
  Avocado-1 large
  Sugar- 1/4 cup+ 1 teaspoon
  Gelatin- 1/2 tablespoon
  Water- 1 tablespoon
  Hung Yogurt | Cream cheese- 3/4 cup
  Whipped Cream- 1/4 cup (before whipping)
  Vanilla essence- 1 teaspoon
  
  
  For the Cherry Compote:
  Cherries- 10 nos
  Sugar-1 tablespoons
  water- 1 tablespoon

Instructions

Biscuit  Base:

• Break the digestive biscuits by hand and keep inside the blender jar with a pinch of salt.
• Add the softened butter and close the lid; pulse to make a uniform wet sand like texture.
• Check this by press a small portion if it holds its shape the added butter is enough. If it does not retain add more butter and pulse till it holds its shape.

• Grease the pan with little butter or oil and throw the crumbs inside the cake ring. Press it well with your fingers without any gaps.
• Refrigerate the base to harden till the filling is ready.

Avocado Cheese Cake Filling:

• Whip the whipping cream with a teaspoons of sugar and vanilla essence till stiff peaks using a electric beater of hand held whisk. Refrigerate till you use.
• Hang a cup of thick yogurt in a muslin or cotton cloth to drain the whey water.
• Soak half a teaspoon of gelatin in a tablespoon of water for 5 minutes.
• Microwave or double boil on stove top for 15 seconds until it melts.
• Allow gelatin to cool and reach room temperature.

• Scoop out the avocado flesh using a spoon and add inside the blender with 1/4 cup of sugar; Puree it with out any pieces. If the color looks dull, then add 2 drops of green food color.

• Once the whey almost drained from the milk solids remove it and keep inside a deep bowl.
• Using a electric beater or whisk beat the hung yogurt or the cream cheese well to make a uniform paste without any lumps.

• Now add the avocado puree and again beat once or twice to combine.
• Add the gelatin and beat few times. Immediately add the whipped cream and mix once or twice to combine well. Fold with a spatula if necessary.

• Scoop out the filling and transfer it on the cake base. Tap slightly to remove air bubbles.
• Refrigerate for 4 hours or overnight.

For the Cherry Compote:

• Pit the cherries and chop them. In a sauce pan add the cherries with sugar and water.
• Allow to simmer for 10 minutes till the flesh becomes soft and the syrup if formed.

• Allow to cool and pour the filling on top of cake and allow to chill.Or pour on top at the time of serving.

Notes

• You could add few drops of lemon juice if you are keeping the dessert outside for longer time as it tend to brown.

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Crispy Avocado Fries

I wanted to try the Baked Avocado Fries(guilt free) | Healthy Avocado Wedges, for long time. I was looking for Panko bread crumbs and it was out of stock in store for almost a month. Every week I used to buy avocado to try this recipe and finally ended up adding the avocado into the salad and finishing it off. Finally I decided to try with normal bread crumbs which I normally have at home. Yes the fries were crisp and tasty but it was not much appealing like the one prepared with panko bread crumbs. I liked the fries they were crunchy creamy and firm after baking as i used the firm fleshed one. You could make it vegan by using corn flour slurry to dip it before coating with breadcrumbs.

Crispy Avocado Fries

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: American
Category: Appetizers or snacks

Yields: 10 fried from one avocado

Ingredients

• Avocado, firm flesh- 2 nos
  Bread crumbs- 1/2 cup
  Chilli powder- 1/2 teaspoon
  Salt- to taste
  All purpose flour- 1/4cup
  Egg-1 (or) corn flour- 2 tablespoon
  
  
  Dipping sauce:
  Mayonnaise, low fat- 2 tablespoons
  yogurt- 2 tablespoons
  Lemon juice- a squeeze
  Coriander leaves- 2 tablespoons
• 
  

Instructions

• Preheat the oven to 180 degrees mean while prepping the avocados
• Peel and remove the seed, chop the avocados lengthwise into long slices.
• In a plastic bag add the flour and avocado slices; shake to coat well.
• Remove the avocados from bag and discard the excess flour.
• In a bowl beat the egg and add a teaspoon of water or milk with a pinch of salt; whisk well.(or) if you use corn flour, add water and dissolve the cornflour to make a slurry.
• In a flat plate spread the breadcrumbs and add the chilli powder, salt. mix well.
• Take the flour coated avocado slices and dip it in egg wash to coat with bread crumbs.
• Line the baking tray with a baking paper and keep the avocado slices; bake them for about 10-15 minutes till golden crisp.
• Make the dipping sauce by combining the ingredients to mix well and serve.

Notes

• You could add some grated cheese, garlic powder or minced garlic, Mexican herbs any of these as per your liking.
• You could bake or deep fry or air fry these fries.
• You could make more crusty fries with the oats coating or corn flake crust. Refer the hyperlink for the recipe.

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Avocado Blueberry Oatflour Muffins

Healthy Avocado Blueberry Oat Flour Muffin- As i was doing different experiments using different tasty muffin combinations i was planning to make the other combo with Avocados. When i asked my hubby for choices whether to add blueberry or chocolate chips, his choice was blueberry so i made with blueberry but you could use chocolate chips or any dried fruits like raisin or nuts of choice.

Nowadays kids are so smart and they take decisions so fast and as well as they decide the options also so fast. They all have everything in finger tips. Even we don't think that clever. Like one incident happened in my home. My son is doing for dance class and the teacher told to stretch the body. He want a soft surface to do that. He told me to give me sponge i want to practice and you hold me will do that. I told him to do in bed that is soft u wont hurt yourself. He said i wanted to do in hall.  So u give me the the foam board i was using for the photography. I was really wondered how deep they think in these early ages. As i do not like to take chances I told it might break and i folded the thick soft comforter into four and he was happy and did stretching.

Avocado Blueberry Oatflour Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: American
Category: Cakes & Bake

Yields: 12 muffins

Ingredients

• Oat flour| Oats, rolled- 2 cups
  Sugar- 3/4 cup
  Baking powder- 1 and 1/2 teaspoons
  Baking soda- 3/4 teaspoon
  Salt- pinch
  Avocado- 1 large
  Egg-1(add yogurt- 1/4 cup extra for eggless version)
  Yogurt| Milk- 1/4 cup
  Oil- 1/4 cup
  Vanilla essence- 1 teaspoon
  Blueberry- 1/2 cup

Instructions

• In a blender jar add oats, granulated sugar, baking powder, baking soda and salt.
• Blend well to make a powder; set aside.

• Scoop out the avocado flesh and add inside the blender jar with egg, yogurt, oil and vanilla essence.
• Blend well to make a fine paste and transfer this paste inside a bowl.

• Now gradually add the dry ingredients and fold well without lumps. Once finished stir in the blueberry and fold the batter to evenly distribute.

• Line the muffin tray with paper liners or spray the tray with oil and fill the muffins cups.

• Bake for 20 minutes or until the skewer inserted comes out clean.

Notes

• You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose.
• You can substitute regular sugar with brown sugar or honey.
• You could use blueberries or chocolate chips or dry fruits or nuts of choice.

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Avocado Paratha

Avocado Paratha| Guacamole Paratha is a healthy variation to plain parathas. I have been posting various rotis and paratha recipes last year. This year so far i have not posted any paratha recipes. So here i have prepared some avocado parathas to update my Rotis and Paratha recipe collection post. Unlike stuffed parathas this is a quick to make easy recipe. Because of the avocados the parathas will be so soft and nutritious.

Actually i bought those avocados to make some drink for this hot summer. Here at home every one has sore thorat and could not make a drink out of it. So the avocados were waiting inside fridge for about a week. Then i was planning for some salad or the other recipes which wont be cold and ended up in making these yummy parathas.

INGREDIENTS:
Whole wheat flour| Atta- 1 and 1/2 cups
Avocado- 2 nos
Lemon juice- 1/2
Green chillies, finely chopped- 1
Garlic,finely chopped- 2 cloves
Coriander leaves, chopped- 2 tablespoons
Roasted jeera powder| ajwain- 1 teaspoon
Oil- 1 teaspoon+ for cooking
Salt- to taste

PROCEDURE:

• Cut the avocado and scoop out the flesh using a spoon. With this add lemon juice finely chopped garlic, green chillies, coriander leaves and roasted jeera powder.
• Mash well with a potato masher or you can use blender too.

• Add a teaspoon of oil and enough salt for the rotis.
• Now gradually add the atta and knead well to form a dough.
• Grease the dough with a teaspoon of oil and rest for 10-15 minutes.
• Divide the dough into equally sized balls.

• Dust with flour and roll the dough into small parathas using rolling pin.
• Heat a pan and reduce the flame to medium and grease the pan and cook the parathas both the sides till brown spots appears.

• Note: You could add some spinach and grind together with avocado and make more nutritious Spinach Avocado parathas too.

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Green Smoothie Bowl

Green smoothie with avocado| Spinach Avocado smoothie bowl - Green Smoothies become my favorite as it has good amount of nutrients with the goodness of green spinach. I tried various combinations in this green smoothie in a short period of time. I liked each and every changes made by the ingredients in this green smoothie. I love the one with banana it adds nice texture and acts as a natural sweetener for the smoothie. Avocados too did the same way with regards to texture but need bit more sweetener. Both are really yummy ingredients which adds nutrients, texture to any kind of smoothies. Same way i love the ripe pears too i made green smoothie with them and posted last week.

With regards to the topping i love the coconut shavings with this smoothie. It adds nice texture to the smoothie. You could add fresh fruits of your choice, chia seeds, chopped nuts, toasted musli, cereals..etc

INGREDIENTS: 
Spinach- 1 and 1/2 cups
Avocado- 2
Banana-1(optional)
Honey- 1 tablespoon
Yogurt- 2-3 tablespoons
Water- 1/2 cup
Ice cubes- 1/2 cup

Topping:
Fruits of choice
Coconut shavings
Musli| Nuts|cereals

PROCEDURE:

• Wash and remove the thick stem from the spinach. 
• In a blender jar add the spinach, scooped avocado, peeled banana, honey, yogurt, ice cubes and water.
• Blend  on high till frothy creamy consistency.
• Pour the smoothy on bowls and top it with fruits of your choice, thinly sliced coconut pieces, nuts or musli depends on your taste for texture.
• Note: adjust the sweetness according to your taste.
• To make this smoothie vegan skip yogurt and some coarsely powdered almonds.

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Creamy Avocado Pasta

Spaghetti in avocado sauce| Creamy Avocado Spinach pasta is a Healthy Vegan pasta recipe which does not include any milk products such as milk, cream or cheese. If you wish you could include grated cheese to make bit rich. But it does not require any such ingredients to make the taste of the dish.
As i have mentioned in the last post i was working on the Spinach pasta recipe to reduce the calories in that recipe and make it more healthy. So here i have replaced the milk with avocado and nuts to give a healthy twist to the recipe. Finally the taste of the avocado dominates than spinach so i have given the name avocado pasta. Do try this recipe and stay healthy.

INGREDIENTS:
Avocado-1
Spinach|basil leaves, fresh- 3-4 big leaves
Garlic, chopped- 1 big clove
Almonds- 5-6 nos
Lemon juice- 1/2
Salt- as required
Sweetcorn, cooked- 1 cup
Cherry tomato| tomato, chopped -1(optional)
Pepper powder- as required
Chilli flakes-as required

Spaghetti|pasta of your choice- 200 gms (1/2 packet)
Oil- 1 teaspoon
Salt- 1 teaspoon

PROCEDURE:
To cook the spaghetti:

• In a deep pan add around 6 cups of water, salt and oil and bring it to boil.
•  Once it starts to boil add the spaghetti and allow to cook till soft. Cooking time varies with the size and thickness of spaghetti. So follow the package instructions.
• Drain the cooked water from the pot and rinse spaghetti with cold water to stop cooking further.

• Spread it on a flat wide plate; if you are preparing later, drizzle oil and allow to coat with hand and keep aside until use.

For the Avocado sauce:

• Remove stem and wash spinach. Boil some water and blanch the spinach leaves to slightly wilt them; Drain the water and allow to cool.
• In a blender jar add the almonds and coarsely powder them. Now add the spinach leaves|basil leaves, garlic, lemon juice and salt and blend well to make a paste.

• In a bowl add the cooked spaghetti and cooked sweet corn and cherry tomatoes. Season with pepper powder or chilli flakes. Top it with the sauce and mix well with tongs or fork. If it difficult to mix drizzle little pasta cooked water to mix it smooth and creamy.

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Easy Guacamole Recipe

Guacamole is a popular Mexican dip or salad, it has now grown to become a part of the American cuisine. Guacamole literally means 'Avocado sauce'. This avocado based dip is generally served with tortilla chips. But nowadays this is used as a salad, dip or also filling.

I use this guacamole as dip for tortilla chips, crackers and bread toast. I also use this as a filling for sandwiches and flat breads with burger patties as a salad. Sometimes I use the salad on top of toasted bread and serve as guacamole bruschetta. Whatever the way it is served, we could taste different texture and tastes  with different combinations.

INGREDIENTS:
Ripe Avocado-2
Onion, chopped-1 small
Tomato, chopped-1 medium
Green chilli, finely chopped-1 big
Garlic, finely chopped- 1 clove
Coriander leaves, finely chopped- 2 tablespoons
Lemon - 1/2
Pepper powder- pinch
Salt- to taste

PROCEDURE:

• Cut the avocado using a knife at the center and discard the seed. Using a spoon scoop out the flesh.
• In a deep mixing bowl add the flesh of avocado and mash it with a fork. No need to mash well.

• Now add the chopped onion, tomato, green chilli, garlic and coriander leaves.
• Squeeze the lemon juice and season with a touch of pepper and salt.

• Mix with the spoon and serve immediately with  tortilla chips, crackers or bread toast.
• You could serve this as a filling with sandwiches or burgers or serve as bruschetta guacamole.
• Notes: You could add some chopped cucumber if you wish.
• You could add a tablespoon of yogurt if you wish.

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