Guacamole w/ Crudites

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* Exported from MasterCook *

 

Guacamole w/ Crudites

 

Recipe By :Anne Sheasby / pg. 19

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Sauces/Dips

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups frozen peas -- defrosted

1 clove garlic -- crushed

2 spring onions -- chopped

1 teaspoon rind & juice of one lime -- finely grated

1/2 teaspoon ground cumin

1 dash tabasco sauce

1 tablespoon reduced fat mayonnaise

2 tablespoons fresh coriander or parsley -- chopped

salt -- to taste

black pepper -- to taste

1 pinch paprika

lime slices -- to garnish

---FOR THE CRUDITES---

6 baby carrots

2 sticks celery

1 red-skinned eating apple

1 pear

1 tablespoon lemon or lime juice

6 baby sweetcorn

 

Put the peas, garlic clove, spring onions, lime rind and juice, cumin,

tabasco sauce, mayonnaise and salt and black pepper into a food

processor or a blender for a few minutes and process until smooth.

 

Add the chopped coriander or parsley and process for a few more

seconds. Spoon into a serving bowl, cover with clear film and chill

in the fridge for 30 minutes, to let the flavours develop fully.

 

FOR THE CRUDITES: Trim and peel the carrots. Halve the celery

sticks, the same length as the carrots. Quarter, core and thickly

slice the apple and pear, then dip into the lemon or lime juice. Arrange

with the baby sweetcorn on a platter.

 

Sprinkle the paprika over the guacamole and garnish with twisted lime

slices.

 

Source:

" Best Ever Fat Free Cookbook "

S(McFormatted by):

" Cherokee99504 "

Copyright:

" 2001 Anness Publishing Limited "

Yield:

" 4 - 6 servings "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 100 Calories; 1g Fat (5.3% calories

from fat); 5g Protein; 20g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

116mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 0 Fat.

 

NOTES : This fresh-tasting spicy dip is made using peas instead of the

avocado

pears that are traditionally associated with this dish. This version saves

on both fat and calories, without compromising on taste.

 

Cook's Tip: Serve the guacamole dip with warmed wholemeal pitta

bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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