Recipe By : The Ultimate Low-Fat Mexican Cookbook by Anne L. Greer
Serving Size : 4 Preparation Time :0:00
Categories : 2-Eat-Lf Dips
Low Calorie Low-Fat
Mexican/Tex Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small tomatillos -- skinned, rinsed &
quartered
1 clove garlic
1/4 cup canned diced green chilies (I used Ortega)
3 sprigs cilantro
1 avocado -- peeled, pitted, &
cut in several pieces
3 tablespoons fat-free sour cream
salt and pepper -- to taste
lime juice -- to taste
1/4 cup onion -- diced
1/3 cup fresh tomato -- diced
hot sauce -- to t
Using a blender or food processor, process the tomatillos with garlic,
chilies, and cilantro to puree. Add the avocado and sour cream, processing
just enough to combine. Season to taste with salt, pepper, hot sauce, and
lime juice. Stir in onions and tomatoes by hand.
From the cookbook: "This is a chunky-style guacamole that extends one
avocado and helps reduce fat and calories. Light sour cream, non-fat sour
cream, and fat-free cream cheese all work well in this recipe. If you
don't mind a few extra calories, use two avocados and add a little fresh
lemon juice. The tomatillos help keep the color fresh."
Lou's note: This is NOT guacamole, but it tastes pretty good. My
tennis team thought it needed some hot sauce to pep it up. I served it
at a leauge match and was reluctant to "hot" it up too much because of
differing preferences. I would have liked it hotter myself.
