For the sauce, force unfrozen raspberry through the sieve, mix with 2 tablespoons of powdered sugar, tincture, cover and put in the refrigerator.

Halve avocado, discard pits. Pulp, squash, whisk with lemon juice, stir in the remaining powdered sugar. Add whipped cream, mix.

When serving, stuff avocado halves with the mix, garnish with the raspberry sauce and lime slices. Serve the remaining raspberry sauce under separate cover.