Wednesday, 31 October 2007 16:18 by
Shannon
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 1 medium-size soft, ripe avocado
- 1 cup low-fat (1 percent) cottage cheese
- 2 to 4 cloves peeled garlic
- 1/8 teaspoon salt
- 2 tablespoons minced fresh cilantro
- 1 fresh jalapeno OR serrano chili, seeded and minced; (see Cook's note)
- 1 tablespoon thinly sliced green onion
- 2 small tomatoes, finely chopped and drained well, divided use
- Cilantro sprigs
- Place lemon peel and lemon juice in a blender or food processor. Peel avocado and remove seed; add avocado to blender along with cottage cheese, garlic and salt. Whirl until smoothly pureed.
- Spoon guacamole into a serving bowl and gently stir in minced cilantro, chili, onion and half the tomatoes. (At this point, you may cover and refrigerate for up to 2 hours; stir before serving.)
- To serve, garnish with remaining tomatoes and cilantro sprigs.
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