as an accompaniment to tacos, fajitas, and baked tortilla chips.
container plain nonfat yogurt (2 cups) *
1 teaspoon ground cumin
1 large avocado, peeled, halved, pitted, coarsely chopped
4 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeño
1 small garlic clove, minced
2 teaspoons fresh lime juice
Set strainer over medium bowl; line with double layer of cheesecloth.
Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight
to drain the yogurt to make a yogurt cheese.
Discard liquid drained from yogurt. Transfer yogurt to bowl. Stir cumin
in small dry skillet over medium-low heat until fragrant, about 1 minute.
Add avocado to food processor, then cumin, 3 tablespoons cilantro, jalapeño,
and garlic. Process until smooth. Combine avocado mixture with drained
yogurt. Season with salt and pepper. Transfer dip to serving dish. (Can
be prepared 6 hours ahead. Press plastic wrap onto surface of dip and
chill.) Sprinkle with 1 tablespoon cilantro.
* Make sure that your yogurt contain acidophilus And does not contain
gelatin. Otherwise it will not drain properly and make a nice smooth dip.
26 Calories; 1g Fat (45.1% calories from fat); trace Saturated Fat; 1g
Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 16mg
Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
0 Non-Fat Milk; 1/2 Fat.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010