2 ripe Fresh California Avocados, quartered, peeled and seeded

---

1/2 cup non-fat vanilla Greek yogurt

---

1/2 cup light agave nectar

---

1 lime, zested

---

1/2 tsp. vanilla extract

---

1/2 cup light coconut milk

---

1/2 cup lime juice

---

1 envelope unflavored gelatin

---

Graham Cracker Almond Crust (see make-ahead recipe below)

---

As needed Raspberries and light whipped cream, for garnish (optional)

---

---

---

1/2 cup unsalted, whole roasted almonds

---

7 whole graham crackers (14 squares)

---

3 Tbsp. granulated sugar

---

1/4 tsp. salt

---

1 Tbsp. unsalted butter, melted

---

1 egg white

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.