A delightfully mousse-type appetizer that is refreshing and a great way to start an even better meal during the hot season.

Avoca do Lemon Mousse

Servings: 3 to 4

2 medium avocados
1 tart apple
2/3 cup carrot juice
2 tablespoons lemon juice
2 drops hot sauce
2 teaspoons each dried
basil and dried mint
1/2 teaspoon minced garlic
in oil
1/2 teaspoon grated lemon
zest
1/2 cup low-fat mascarpone
cheese, room temperature
Salt and pepper to taste
4 ounces cooked crab
meat, diced
1/4 cup cucumber matchsticks* 2 tablespoons bamboo
shoot matchsticks*

Peel, pit and roughly chop avocados, placing in a food processor bowl. Peel, core and roughly chop apple, adding to same bowl, along with carrot juice, lemon juice, hot sauce, basil, mint, garlic and lemon zest. Puree on high until as smooth as possible. Add mascarpone and continue pureeing until very smooth before seasoning to taste with salt and pepper.

Evenly divide among serving glasses or dishes. Top each off with equal amounts of crab meat, cucumber and bamboo matchsticks. Cover and refrigerate until ready to serve.

*To prepare these matchsticks, simply peel half of a small cucumber and scoop out seeds with a teaspoon. Cut into 1/2-inch segments and julienne as thin as possible. Do the same with the bamboo shoots.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.