I was walking home ysterday and thinking about dinner. I knew I had to do something with one last avocado that was literally dying on my counter. Yes, I could just eat it out of a shell with a spoon, just sprinkled with a little salt and some fresh lemon juice, it would be so simple and, oh, so good, but I wanted something more out of that avocado. I really believed that it had something else to give me except for its pure buttery goodness. So, I was walking and I was thinking... Guacamole? No, not enough avocado and no tortiallas at home, besides, I had it twice last week already. And then it hit me! I remembered how in my last post about Strawberry Shake with Tofu I said that the consistency of that concoction reminded me of a mousse after it was chilled in my fridge. Ta-da!! And hence this recipe was born!!

I really loved my "invention"! It was light and airy, but without added calories of whipped cream and/or cream cheese. The tofu taste was completely masked by the taste of avocado and lemon juice, but it added a so much needed lightness to buttery and rich avocado.

• Avocado - 1 (1.5 would be better but I only had 1)
• Soft silken tofu - 125 g
• Garlic, crashed - 1 clove (or more)
• Lemon juice - 1/2 lemon
• Cilantro - to taste (unfortunately I only had a couple of leaves left, but I adore avocado with cilantro)
• Salt, pepper

- Put all the ingredients in a food processor and process until everything is smooth and well blended.
- Refrigirate for at least an hour.
- Serve with slices of baguette or some crackers.