Yogurt Guacamole
Use as an accompaniment to tacos, fajitas, and baked tortilla chips.

Makes 1 ½ cups - 24 servings

• 1 16-ounce 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.

Per Serving: 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.

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