| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime4 |
8 |
servings |
INGREDIENTS
| 2 |
|
Ripe avocados |
|
|
Peeled and seeded and chopped |
| 2 |
c |
Plain low-fat yogurt |
| 3 |
tb |
Fresh lemon juice |
| 1 |
pn |
Cayenne pepper |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
MAKES 2 CUPS LACTO
This versatile sauce can be used over grilled or steamed vegetables,
roasted potatoes or as a salad dressing.
Cut avocados in half and remove the seeds. Scoop out pulp and place
in a food processor. Add remaining ingredients and process until
smooth. Cover and chill until ready to use.
PER 1/4-CUP: 121 CAL.; 4G PROT.; 8G TOTAL FAT (2G SAT. FAT); 9G
CARB.; 4MG CHOL.; 48MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 20
Converted by MM_Buster v2.0l.
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