Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

To Print out only the recipe highlight it with your mouse, right click on the highlighted recipe.  Choose the option PRINT. Change the Print Range from ALL to SELECTION. Press the PRINT button on the screen.

Guacamole
Yield: 14 servings (2 tablespoons each) "The Diabetes Snack, Munch, Nibble, Nosh Book"

1-1/2 cups frozen peas
1 small ripe avocado, peeled, seeded, and cut into chunks
1 tablespoon reduced-fat mayonnaise
2 teaspoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, minced
1/2 cup mild or medium low-sodium or regular salsa

In a small saucepan, combine the peas and 1/4 cup boiling water. Cover, bring to a boil, and simmer 2 minutes. Cool in a colander until cold running water. Drain well. In a food processor container, combine the peas, avocado, mayonnaise, lemon juice, cumin, chili powder, and garlic. Process until blended but not absolutely smooth, stopping and scraping the container sides, if necessary. Stir in the salsa. Cover and refrigerate 1 to 2 hours or up to 24 hours
to allow the flavors to blend. The dip will keep in the refrigerator 1 to 2 days. Serve with fat-free tortilla chips.
Nutritional Information Per Serving (2 tablespoons): Calories: 36, Fat: 2 g,
Cholesterol: 42 mg, Sodium: 42 mg, Carbohydrate: 4 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 1 g Diabetic Exchanges: 1/2 Starch

Top 100 Recipe Sites
Return to June 2007 Recipe Index
Return to Home Page