Have you noticed the Meyer lemons in the grocery store lately? I've seen them a couple places, and having NEVER actually used them, I was curious. I had heard they were sweeter and a little more interesting in flavor than a regular lemon (which I love - don't get me wrong!), so when my hubby and I were at Costco the other night, I picked up a dozen or so (non-organic, alas)...I don't know what I'll do with ALL of them yet, but last night I whipped up (literally) a yummy yummy lemon pudding! The Meyers are pleasantly tart and lemony without knocking you out or reminding you too too much that you haven't polished the furniture in ages...
Here's my easy peasy raw lemon pudding:
Juice of 3-4 Meyer (or regular!) lemons (depending on how lemony you like it...if you go for just 3, throw in an extra tablespoon of water to compensate for less liquid)
1 large avocado, pitted, peeled and cubed
4 nice, soft medjool dates, pitted (if yours are dry, pit and soak them for like 15 minutes, drain, and use in the recipe)
1-2 tablespoons agave nectar (to adjust sweetness...use additional dates if you prefer)
Blend everything in a blender or food processor until silky smooth. I chilled my before serving, and threw a few blueberries on top! Honest-to-goodness, you cannot detect the avocado in this recipe (except for the slightly green color...). My husband, who is used to being slipped an avocado or two in strange ways, did NOT guess what was in the pudding! Raw appétit!
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