No Bake Avocado – Cottage Cheese Cake

 

Avocado Cottage Cheese Cake is the second one on the no bake series. The first one was No Bake Tofu-Cheese Cake.

Like the previous, here the Avocado pulp and cottage cheese mixture in placed on the soft oats cookies base and chilled and served as dessert.  

 Ingredients :  150 gms of cottage cheese     ;       ¾ cup of Cream (Split into 1/2 cup + 1/4 cup)        ;         1 ¼ tsp gelatin (dissolved in the water)     ;        3 tbsp Avocado (mashed with and 1 tbsp of lemon juice to prevent color change)     ;     1 tbsp of water         ;        3 tbsp of sugar    ;          1/2 cup oats biscuit       ;  40 gms butter melted   ;  zest of lemon (option).

Crush the oats cookies in a food processor until finely ground. Add melted butter and process until moist crumbs form. Transfer the mixture into bottom of individual pan or cheese cake mold (about 1/4^th) and press firmly. Transfer the pan into freezer for 10 – 15 minutes to set.

Boil ¼ cup cream in a small sauce pan and add dissolved gelatin into it and stir well. And allow it to cool.

In a food processor, combine avocado, cottage cheese, sugar, 1/2cup cream, zest, and 1 tbsp water until to form a homogeneous mixture and add the gelatin and process further to form creamy and smooth in texture.

Scope the mixture into the prepared cheese cake pan (on top of crumbled oats cookies) and smooth the top. Chill in the freezer for 1 hour and serve directly from the freezer. (Even you can sprinkle a pinch of lemon or orange zest on top to enhance)

Avocado & Dates marble Cake

Both Avocado and Dates are Fruits of belongs to flowering family. But, Avocado is packed with mono saturated fat and Dates packed with Sugar. 
 

I thought this would be a perfect combination for a cake, because Avocado can give pretty close consistency of butter (once it blended with milk). Dates used as a sweetener. 

Here, I am not avoiding the butter and sugar. I am suing avocado and dates to enhance and create marble effect on the cake, without compromising the softness, texture and the taste.

Ingredient  :    ½ cup of all purpose flour      ;       ½ cup of wheat flour       ;      Half Avocado (scooped and blended with 1/4 cup of milk)       ;       110 gms of butter        ;        6 dates soaked in the water and blended with   1/8 cup of milk       ;          1/2 cup of sugar       ;         2 eggs       ;        3/4 tsp of baking powder         ;        1 tbsp of  coco powder         ;         1/2 tsp of vanilla essence      ;       a pinch of salt 

Procedure :  Mix the dry ingredient wheat flour, all purpose flour, baking powder, salt and keep aside.

In a bowl beat butter, sugar, eggs and vanilla essence and then add the dry mixture to the butter mixture till fully cooperated.

Separate the above mixture into two equal half’s. 

Add the date’s paste & coco powder with one half and mix well.  Similarly, add the mashed avocado into another half and mix well.

In a grease loaf tin spread the avocado mixture then spread the dates mixture repeat the process and tap the mixture to make it level.

Transfer the loaf tin into a 180°c preheated oven and bake it till done or for about 35min.

Avocado Whole Wheat Bread

This is just not an another bread. This is very unique in two ways. First, this recipe is a brain child of mine. Secondly, This bread was baked with very little fat (from Butter / Oil)

In Tamil Nadu, Avocado is known as Butter Fruit. When I used to make avocado protein shake for my son, I realized avocado consistence is pretty close to soft butter. Hence, thought of substituting avocado for butter.

Earlier, I used avocado in cookies (Avocado Chocolate Cookies) and I am quite satisfied with the end product. But, in bread……..?  Unlike cookie, bread needs to be soft, sponge and moist. The fats (from butter / oil) are responsible for these characteristics. 

By experimenting with avocado, I gained confidence and decided to bake bread with (my last) avocado left in the fridge. (After scooping the fruit, I had thrown the skin. Thinking I won’t post this here. Because, not sure about the end product / result. Hence, I do not have any avocado or even a skin for photograph) 

Needless to say, the bread came beyond my expectations and very glad to share with you.

Ingredients: 1 big avocado (pitted) and mashed      ;      1 cup of warm low fat milk     ;    3 tbsp. of olive oil        ;       4 tbsp. of sugar     ;     2 tsp of instant yeast    ;     3/4 tsp of salt    ;      3 cups of whole wheat flour

Procedure :  In bowl add warm milk, sugar, yeast, salt and mix it well. 

Now, add oil, mashed avocado and mix with the yeast mixture. Now, add flour little by little to the mixture to form soft and sticky dough. 

Transfer the dough into a greased bowl and cover with a damp cloth for about 1 ½ hour or until double in size. Gently deflate the dough and roll into a loaf pan and cover with a damp cloth for about another hour. 

Transfer the loaf pan into a pre-heated oven and bake at 180°c for 40 min or till done. Finally brush with melted low fat butter for brown crust.

Avocado Chocolate Cookies

 

My son remembered me that, I didn’t bake cookies for quite long….I got into action immediately. 

While thinking various options and checking the fridge, I found Avocado! (Actually, I kept it for next day sandwich)  An idea just flashed……….why not cookie with Avocado ? Since, my son is reluctant to consume avocado directly, this may be the best alternative.

 Avocados are considered one of the healthiest fruit because, they possess  high monosaturated fat, a higher percentage of protein than other fruits and more potassium per gram than bananas.

Ingredients:   1/2 cup of  All-Purpose flour    ;     3/4 cup of  Wheat flour    ;   1 tsp baking powder   ;  2/3 cup of coco powder   ;    1/4 cup of  canola oil    ;     1/4 cup of  mashed avocado  ;     1/4 cup of sugar   ;      ½  cup of  light brown sugar     ;   1 tsp of vanilla essence  ;      1/3 cup of  skimmed milk   ;      1/2 cup of semi sweet chocolate chip or chunks ;     a pinch of salt 

Directions:  In a bowl, whisk together All-Purpose flour, Wheat flour , baking and coco powder and  Set aside. 

Using a mixer, beat the oil, avocado and sugars together until creamy and smooth, about 5 minutes and Add in the vanilla essence.

Now add half of the flour mixture and milk and blend. Slowly add the remaining dry ingredients and blend well. Add the chocolate chips and stir.

Place the cookie dough on prepared baking sheet, (using tablespoon) about 2 inches apart. Slightly flatten the cookies.

 Bake cookies for about 25 minutes, on the 180ºC preheat the oven.  or until set around the edges, soft in the center. 

Allow the cookies to cool and store in the airtight container. A perfect combination for evening tea.

Note : These cookies are not crunchy type. They are soft and Chewy.