 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Serve guacamole thatâs fresh, flavorful and low fat! âI make this for get-togethers, and itâs always a hit,â writes Christine Schenher of San Clemente, California. âItâs delicious year-round, but is also a great way to use up summer produce!â Ingredients:
1/2 cup reduced-fat plain yogurt |
1/2 cup fat-free sour cream |
2 medium ripe avocados, peeled and pitted, divided |
2 plum tomatoes, chopped |
1 small onion, chopped |
2 jalapeno peppers, seeded and chopped |
1 tablespoon minced fresh cilantro |
1/2 teaspoon salt |
2 tablespoons lime juice |
baked tortilla chip scoops |
Directions:
1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
2. Remove yogurt from cheesecloth and discard liquid from bowl. In a small bowl, beat the yogurt, sour cream and one avocado until blended. Stir in the tomatoes, onion, jalapenos, cilantro and salt. In another bowl, mash remaining avocado with lime juice; stir into guacamole. Serve with tortilla chips. Yield: 3 cups.
|
|