Sweet Avocado Mousse

Method

1. Sprinkle the gelatin over the lemon juice in a small saucepan, allow to stand for 5 minutes to bloom. 
2. Heat over low heat, stirring constantly until gelatin dissolves, 3-5 minutes. Remove from heat and set aside.   
3. Pit and peel the avocado and cut into quarters.  
4. Add the avocado and yogurt to a blender or food processor and puree. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended.  
5. Transfer to a large mixing bowl.  
6. In a separate bowl, beat the egg whites to soft peaks. Gradually beat in the sugar a tablespoon at a time and continue to beat until stiff.  
7. Gently fold egg whites into avocado mixture.  
8. Spoon into 6 small individual serving bowls, jars or containers.  
9. Refrigerate covered for at least 2 hours.  
10. Sprinkle with pistachios just before serving (optional).