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Guacamole for the Gang

Guacamole for the Gang
Serve guacamole that’s fresh, flavorful and low fat! “I make this for get-togethers, and it’s always a hit,” writes Christine Schenher of San Clemente, California. “It’s delicious year-round, but is also a great way to use up summer produce!”
12 ServingsPrep: 20 min. + chilling

Ingredients

  • 1/2 cup reduced-fat plain yogurt
  • 1/2 cup fat-free sour cream
  • 2 medium ripe California Avocados, peeled and pitted, divided
  • 2 plum tomatoes, chopped
  • 1 small onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice
  • Baked tortilla chip scoops

Directions

  • Line a strainer with four layers of cheesecloth or one coffee filter
  • and place over a bowl. Place yogurt in prepared strainer; cover
  • yogurt with edges of cheesecloth. Refrigerate for 8 hours or
  • overnight.
  • Remove yogurt from cheesecloth and discard liquid from bowl. In a
  • small bowl, beat the yogurt, sour cream and one avocado until
  • blended. Stir in the tomatoes, onion, jalapenos, cilantro and salt.
  • In another bowl, mash remaining avocado with lime juice; stir into
  • guacamole. Serve with tortilla chips. Yield: 3 cups.
Nutrition Facts: 1/4 cup (calculated without chips) equals 75 calories,
© Taste of Home 2013

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Guacamole for the Gang (continued)

Nutrition Facts: 5 g fat (1 g saturated fat), 2 mg cholesterol, 118 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013