Asparagus Guacamole II

To trim down traditional guacamole, asparagus is used instead. This chunky low-fat version is as tasty as the original. Guilt-free dipping.

Yield

2 cups (6 servings)

Ingredients

1 pound fresh asparagus trimmed and cut into 1-inch pieces
1/3 cup chopped onion
1 garlic clove
1/3 cup chopped seeded tomato
2 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
3/4 teaspoon minced fresh cilantro
1/4 teaspoon chili powder
6 drops hot pepper sauce
assorted raw vegetables and tortilla chips

Directions

Place 1/2 inches of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3 to 5 minutes or until tender. Drain.

Place asparagus in a blender. Add onion and garlic; cover and process until smooth.

In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips.

Storage

Refrigerate leftovers; stir before serving.

Nutritional Information

One serving (1/3 cup guacamole) equals 42 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 240 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 1/2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map