1 large Tbl gelatine
¼ cup water
250g cream cheese
400g tin of condensed milk
pulp of one avocado and one black sapote
juice and grated rind of one lemon
1 baked pastry shell
Combine gelatine with a ¼ cup of cold water, then heat and stir to dissolve. Set aside.
In a bowl, beat the cream cheese and the tin of condensed milk until smooth, add the avocado and black sapote pulp and the juice and grated rind of the lemon. Beat well, add gelatine and mix. Place in a baked pastry shell and chill. Top with whipped cream and toasted coconut, and serve.
DATE: January 1989
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