Guacamole for the Gang

Name: Guacamole for the Gang
Prep time: 20 min
Total time: 20 min
Yield: 3 cups.
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

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!”

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 75 calories, 5g fat (1g saturated fat), 2mg cholesterol, 118mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Guacamole with a Kick in Light & Tasty February/March 2008