Skinny guacamole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Tomatillos, skinned, rinsed & quartered |
| 1 | Clove garlic | |
| ¼ | cup | Canned diced green chilies (I used Ortega) |
| 3 | Sprigs cilantro | |
| 1 | Avocado, peeled, pitted, & cut in several pieces | |
| 3 | tablespoons | Fat-free sour cream |
| Salt and pepper, to taste | ||
| Lime juice, to taste | ||
| ¼ | cup | Onion, diced |
| ⅓ | cup | Fresh tomato, diced |
| Hot sauce, to t | ||
Directions
Using a blender or food processor, process the tomatillos with garlic, chilies, and cilantro to puree. Add the avocado and sour cream, processing just enough to combine. Season to taste with salt, pepper, hot sauce, and lime juice. Stir in onions and tomatoes by hand.
>From the cookbook: "This is a chunky-style guacamole that extends one avocado and helps reduce fat and calories. Light sour cream, non-fat sour cream, and fat-free cream cheese all work well in this recipe. If you don't mind a few extra calories, use two avocados and add a little fresh lemon juice. The tomatillos help keep the color fresh." Lou's note: This is NOT guacamole, but it tastes pretty good. My tennis team thought it needed some hot sauce to pep it up. I served it at a leauge match and was reluctant to "hot" it up too much because of differing preferences. I would have liked it hotter myself.
Recipe by: The Ultimate Low-Fat Mexican Cookbook by Anne L. Greer Posted to Digest eat-lf.v097.n110 by Lou Parris <lbparris@...> on Apr 25, 1997