Avocado Mousse Melba

Directions

1. Blend avocados, lowfat milk and lemon juice in blender till smooth. Whip 1 c. heavy cream; fold avocado mix into whipped cream. Spoon mix into 4 c. serving dish; chill 3 to 5 hrs. Prepare Raspberry Sauce. Just before serving, whip remaining 1 c. heavy cream. Spoon 1/2 c. whipped cream on each plate. Spread into 5-inch circle with back of spoon. Drizzle a thin line of Raspberry Sauce in a circle near the center. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
2. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
3. Raspberry Sauce:1 pkg (10 ounces) frzn raspberries 1/2 c. currant jelly1 tblsp water1 1/2 tsp cornstarch
4. Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mix. Heat to boiling; continue to boil and stir 1 minute. Cold sauce. Press through sieve to remove seeds before serving, if you like.