Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 Soy Yogurt Guacamole Use as an accompaniment to tacos, fajitas, and baked tortilla chips. Makes 1 ½ cups - 24 servings • 1 16-ounce container plain nonfat soy yogurt (2 cups) * • 1 teaspoon ground cumin • 1 large avocado, peeled, halved, pitted, coarsely chopped • 4 tablespoons chopped fresh cilantro • 2 teaspoons minced jalapeño • 1 small garlic clove, minced • 2 teaspoons fresh lime juice Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight to drain the yogurt to make a yogurt cheese. Discard liquid drained from yogurt. Transfer yogurt to bowl. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add avocado to food processor, then cumin, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Combine avocado mixture with drained yogurt. Season with salt and pepper. Transfer dip to serving dish. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro. Quote Link to comment Share on other sites More sharing options...
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