Make_It_Ethnic_Recipes@yahoogroups.com
Slice avocado in half, lengthwise and remove the pit. Remove flesh from peel and place in food processor with remaining ingredients. Puree until smooth.
Keep in mind that the flavors, especially the heat of the jalapenos, will intensify the longer the guacamole sits, so season accordingly. You can always add more later.
Makes about 1 1/2 Cups
This lower fat version of classic Mexican guacamole dip is so good, I actually prefer it to the higher fat version. I have never served it to anyone who suspected that a huge amount of the fat content was removed. Now you can eat guacamole anytime, without guilt. Celebrate!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (419g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 489 | ||
Calories from Fat: 299 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 515.2mg | 18 % | |
Potassium 1225.8mg | 32 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 16.5g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 489
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