2 cups pureed avocado pulp
1 cup granulated sugar
1 cup crushed pineapple
1/3 cup plus 1 tablespoon lemon juice
3/4 cup milk
1/4 teaspoon salt
2 egg whites
1/4 cup granulated sugar

In a bowl combine sugar, pineapple and lemon juice; stir until sugar is dissolved. Combine avocado pulp and milk. Mix well. Add sugar mixture and avocado; mix well. Add salt to egg whites; beat until soft peaks form. Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat. Beat until all sugar is added and whites are stiff. Fold egg whites into avocado mixture; spoon into freezer tray or a pan. Freeze until almost hard.

Place in blender or mixer and gently blend until sherbet consistency. Serve at once.