| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
California |
Gma4 |
1 |
servings |
INGREDIENTS
| 1 |
|
Medium-size ripe avocado |
| 1 |
c |
Lowfat cottage cheese; (1%) |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Chopped chives |
| 1/4 |
ts |
Red pepper flakes; up to 1/2 |
|
|
Corn tortillas; 7 ounce package |
| 2 |
ts |
Corn oil |
| 1 |
sm |
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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