| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | California | Gma4 | 1 | Servings |
INGREDIENTS
| 1 | Medium-size ripe avocado | |
| 1 | c | Lowfat cottage cheese, 1% |
| 1 | T | Lime juice |
| 1 | t | Chopped chives |
| 1/4 | t | Red pepper flakes, up to 1/2 |
| Corn tortillas, 7 ounce | ||
| package | ||
| 2 | t | Corn oil |
| 1 | Head leaf lettuce | |
| Assorted raw vegetables for | ||
| dipping |
INSTRUCTIONS
Halve and peel the avocado and cut into chunks. Place in a blender with the cottage cheese, lime juice, chives, and red pepper flakes; blend to the desired consistency. Refrigerate the guacamole 2 hours. Just before serving, preheat the oven to 400 degrees F. Brush the tortillas lightly with oil. Cut each tortilla into 8 triangles and place on a baking sheet. Bake the tortilla triangles 5 to 6 minutes, or until browned and crisp. If the tortillas begin to curl, lay another baking sheet on top of them. Line a serving bowl with lettuce leaves and mound the guacamole on top. Serve with the tortilla chips and raw vegetables. Makes 8 servings. Nutritional information per serving: calories, 169; total fat, 7 g; saturated fat, 1 g; cholesterol, 1 mg; sodium, 184 mg. Recipes from The Wellness Lowfat Cookbook by the Editors of The Wellness Cooking School and The University of California at Berkeley Wellness Letter (Rebus, Inc., copyright 1993 by Health Letter Associates). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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