Monday, 20 September 2010
Thursday, 9 September 2010
Thursday, 2 September 2010
Wednesday, 1 September 2010
I wonder just how many blog entries I can write featuring my solitary sunflower?! Here is my cat, hiding in the garden. She absolutely adores it out there.
And here's a photo of my first raspberry. We only planted them out a few months ago and were told we wouldn't get any fruits on them this year but goodness, have they been plentiful. We've had several raspberries and they always taste delicious, especially when they're ripened by the sun. I wish I'd managed to get a phot on a sunny day but hopefully there will be some of those to come.
1 1/2 cups cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
1.Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool.
2.Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture.
3.Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
4.Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
Amount Per Serving Calories: 470 Total Fat: 34.8g Cholesterol: 85mg