If cranberries (jelly, sauce, fresh) are condiments, then this is a condiment pie, a side dish that can be enjoyed like cranberries, by itself or scooped up with dressing, mashed potatoes or a bite of turkey.
non-fat cooking spray
2 SlimCado® avocados, about 1 1/2 to 1 3/4 lbs
3 tbs milk
1/4 cup sugar
1/2 tsp unflavored gelatin
1/3 cup heavy cream
For relish topping
1/2 Caribbean Red® papaya, about 2 cups chopped
3 tbs white-wine vinegar
2 tbs sugar
dash of salt and pepper
1 8-oz package of grape tomatoes, chopped into small pieces
1/4 cup red onion, chopped
1 tsp tarragon
Yield: 8 servings
Prep time: 45 minutes plus 2 hours of refrigeration.
Relish, step 1
1. Peel the Caribbean Red papaya or Solo papaya, discard the seeds and cut into small pieces.* Store pieces and juice in a plastic bag in the refrigerator.
1. Spray the bottom of a pie pan with cooking spray.
2. Cut the SlimCados in half; remove the seed and scoop out the flesh.
3. Add one SlimCado to a food processor with the juice of 1 lime. Pulse until smooth.
4. In a small saucepan over low heat, add the milk and gelatin. Stir until dissolved, about 2 minutes. Add to the SlimCado in the food processor; pulse until smooth. Put aside.
6. In a large bowl, pour in the heavy cream. Using a mixer at medium speed, mix until the cream forms soft peaks. Gently fold in the SlimCado purée, but fold it in thoroughly. Then fold in the diced SlimCado.
7. Spoon mousse into pie pan and smooth out the top. Cover with plastic wrap and refrigerate until set, about 2 hours.
Relish, steps 2 through 4
1. In a large bowl, whisk together the vinegar, sugar, salt and pepper until the sugar is dissolved.
2. Stir in the tomatoes, papaya, onion and tarragon. Cover and let stand at room temperature 1 hour.
Pulling the pie together
1. Unmold the SlimCado base by running a knife around the edge of the pie pan. Invert onto a large serving plate. Top with relish. Cover with plastic wrap and refrigerate until serving.
2. Serve chilled.