1 egg
1/4 cup white sugar
1/2 cup heavy cream
2 1/2 avocados - peeled, pitted and finely diced
2 tablespoons unsalted butter
2 tablespoons maize and egg replacer, mix
2 tablespoons clovetine
2 tablespoons low-fat dairy-free whipping cream (optional)
1 pinch salt
1/4 cup condensed cream of mushroom soup
uncooked egg mixture
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl combine cream cheese and sugar. Mix until butter is melted. Cover and beat egg mixture in large bowl at once.
Serve egg mixture in small handfuls over hot tortellini. Bake in preheated oven for 1 hour and reduce heat to medium-low. Cool, peel and chop.
Melt cheese and cream in medium-sized bowl at once. Beat egg yolks, one at a time, until soft peaks form, about 2 minutes. Beat in cream cheese and 1/2 teaspoon of mixture at a time, then gradually stir in 2/3 cup of salsa and 1/3 cup cream.
Divide egg mixture into four 9-inch pie plates. Arrange tortellini on bottom of 2-quart dish. Place remaining 1/2 of egg mixture on top of dish. Spread 1/4 cup cream cheese mixture over cream cheese layer; spread remaining 1/2 of cream cheese over cream cheese layer; switch to salsa and continue to serve. Top with 2 tablespoons mozzarella cheese.
Pour milk over tortellini and sprinkle cheese back onto hot tortellini.
Serve with remaining cream cheese mixture: chicken, cilantro, salt and pepper.