Print Options

 
 
 
 Print

Guacamole for the Gang Recipe

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!”
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings

Ingredients

  • 1/2 cup reduced-fat plain yogurt
  • 1/2 cup fat-free sour cream
  • 2 medium ripe 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

  • 1. 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.
  • 2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 75 calories, 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 Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.