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Guacamole *low-fat*




Source of Recipe


Betty Crocker






Recipe Introduction


Look for ripe avocados that yield to gentle pressure but are still just slightly firm. If you can only find firm avocados, just let them stand at room temperature for a day or two until they ripen.





List of Ingredients



• 2 jalapeno chillies (2 talespoons canned chopped green chillies can be substituted)
  
• 2 ripe large avocados
  
• 2 tablespoons lime or lemon juice
  
• 2 tablespoons finely chopped cilantro
  
• 1/2 teaspoon salt
  
• Dash of pepper
  
• 1 clove garlic, finely chopped
  
• 2 medium tomatoes, finely chopped (1-1/2 cups)
  
• 1 medium onion, chopped (1/2 cup)
  
• Tortilla chips, if desired
  






Instructions



1. Remove stems, seeds, and membranes from chillies; chop chillies. Cut avocados lengthwise in half; remove pit and peel. Mash avocados.
   
2. Mix chillies, avodacos and remaining ingredients except tortilla chips in glass or plastic bowl.
   
3. Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips.
   






Final Comments


1 Tablespoon: 10 Calories (calories from Fat: 10).

For 0 grams of fat and 5 calories per serving, substitute 1 can (15 ounces) asparagus cuts, drained then blended or processed in food processor until smooth, for avocados. Stir in 1/4 cup fat-free mayonnaise.