It’s not a fiesta until you serve the guacamole! Avocados are one of nature’s healthiest foods because they are full of heart-healthy monounsaturated fats, contain natural antioxidants good for your skin and hair, and offer a surprisingly high dose of fiber.
The original version of this recipe used the fabulous trick of sneaking a touch of blended cottage cheese into the dish to create a luscious creamy guacamole that’s lower in fat while higher in protein, and although I still love it, I’ve found that adding Greek gives an equally tasty and nutritious result – with no creaming required. I like Fage brand 2% Greek yogurt for it’s super creamy texture and mild sour cream-like flavor.
Red pepper strips and baby carrots are great lower-calorie tortilla chip alternatives to serve with guacamole.
Makes 6 servings
1 ripe avocado, peeled and pitted
1/3 cup low-fat Greek yogurt (or creamed low-fat cottage cheese)
2 tablespoons fresh lime juice
2 tablespoons chopped red onion
1 small tomato, seeded and diced
Salt to taste
Few dashes Tabasco sauce
2 tablespoons chopped cilantro (optional)
1. Scoop the pulp of the avocado* and the cottage cheese into a food processor and process for 1 minute, scraping down sides of the bowl as necessary, until the mixture is smooth and creamy. (There should be no visible cottage cheese curds left.)
2. Place the creamed avocado mixture into a bowl. Add the lime juice, onion, tomato, salt, Tabasco, and cilantro and mix well. Taste and adjust the salt and cilantro as needed.
3. Serve immediately, or press plastic wrap onto surface of the dip and refrigerate until ready to serve.
*To add texture reserve some of the avocado and hand mash it into the cream mixture before adding the other ingredients.
Nutrition Information Per Serving (1/4 cup):
Calories 70 | Carbohydrate 4g (Sugars 1g) | Total Fat 5g (Sat Fat1g) | Protein 2g | Fiber 2g | Cholesterol 0mg | Sodium 150mg
Food Exchanges: 1 Fat
Carbohydrate Choices: 0
Weight Watcher Plus Point Comparison = 2
