| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
2-eat-lf, Dips, Low calorie, Low-fat, Mexican/tex |
4 |
Servings |
INGREDIENTS
| 2 |
sm |
Tomatillos, skinned, rinsed & quartered |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Canned diced green chilies (I used Ortega) |
| 3 |
|
Sprigs cilantro |
| 1 |
|
Avocado, peeled, pitted, & cut in several pieces |
| 3 |
tb |
Fat-free sour cream |
|
|
Salt and pepper, to taste |
|
|
Lime juice, to taste |
| 1/4 |
c |
Onion, diced |
| 1/3 |
c |
Fresh tomato, diced |
|
|
Hot sauce, to t |
INSTRUCTIONS
Using a blender or food processor, process the tomatillos with garlic,
chilies, and cilantro to puree. Add the avocado and sour cream, processing
just enough to combine. Season to taste with salt, pepper, hot sauce, and
lime juice. Stir in onions and tomatoes by hand.
>From the cookbook: "This is a chunky-style guacamole that extends one
avocado and helps reduce fat and calories. Light sour cream, non-fat sour
cream, and fat-free cream cheese all work well in this recipe. If you don't
mind a few extra calories, use two avocados and add a little fresh lemon
juice. The tomatillos help keep the color fresh."
Lou's note: This is NOT guacamole, but it tastes pretty good. My tennis
team thought it needed some hot sauce to pep it up. I served it at a leauge
match and was reluctant to "hot" it up too much because of differing
preferences. I would have liked it hotter myself.
Recipe by: The Ultimate Low-Fat Mexican Cookbook by Anne L. Greer Posted to
Digest eat-lf.v097.n110 by Lou Parris <lbparris@earthlink.net> on Apr 25,
1997
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