Try this Garbanzo Guacamole - Craig recipe, or contribute your own.
Suggest a better description1. Position knife blade in food processor bowl; add first 3 ingredients. Process 20 seconds, scraping sides of processor bowl once. Add 3/4 cup chopped onion and next 4 ingredients; pulse 5 times or until mixture is chunky. 2. Transfer mixture to a medium bowl; stir in tomato and green onions. Cover and chill thoroughly, around 30 minutes. Serve with commercial baked tortilla chips. Per Tablespoon: Calories 13 with 35% cff; Carbohydrate 1.9g; Protein 0.5g; Fat 0.5g; Fiber 0.4g; Cholesterol 0mg; Sodium 20mg; Calcium 5mg; Exchange Free. Estimated by SOURCE: The Jenny Craig Cookbook: Cutting Through the Fat (1995) Oxmoor ISBN: 0-8487-1496-2. notes- Instead of eliminating avocado from your diet, reduce the amount by combining them with other ingredients. You might increase the garbanzos to 1 cup (instead of the 2/3 cup) to get under the 30% cff quota. -pat Recipe by: Jenny Craig Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 14, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 32 | ||
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Calories: 14 | ||
Calories from Fat: 4 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 43.6mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.4g | ||
Protein 0.5g | 1 % | |
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: 14
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