RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 690
| View Recipe |
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| Recipe Name: |
Light and Creamy Guacamole |
| Source: |
, February 1997 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Plain nonfat yogurt heightens the texture of this easy dip while adding a n |
| Comments: |
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Ingredients:
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Directions:
Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.
Place yogurt in a food processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. (Can be prepared
6 hours ahead. Cover and refrigerate.)
Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.
Yields 1 ¾ Cups |
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| Nutrition per Serving: |
| Calories: |
137 |
Total Carbs: |
16.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.9 |
Fat: |
6.7 |
Protein: |
6.43 |
| Fiber: |
6.23 |
Sodium: |
95.19 |
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