Recipe - Guacamole Ole

1 lg Avocado; pitted and peeled
1 tablespoon Lime juice
2 Tomatillos; peeled
2 tablespoon Chopped cilantro
3 Chives
1 Jalapeno chile pepper;
seeded
1 cup Nonfat yogurt
2/3 cup Finely grated zucchini
2/3 cup Finely grated cucumber; well
drained
2 Roma tomatoes; chopped
One half teaspoon Salt
1 ds Hot pepper sauce; or to
taste

PREP: Grate the cucumber. Place in a sieve and press to drain excess
liquid.

1. In a food processor or blender, puree avocado, lime juice, tomatillos,
cilantro, chives, jalapeÏo, and yogurt.

2. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree,
salt, and hot sauce. Stir to mix.

Makes about 1 quart.

Lacto PER (1TBS) SERVING: 8 CAL (49% from fat), 0.3g PROT, 0.4g FAT, 0.7g
CARB, 26mg SOD, 0.1mg CHOL, 0.2g FIBER

TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony
flavor, used in salsas. Available canned or fresh. If you need a small
amount, substitute a salsa verde that is mostly tomatillos.

Notes: Here is a lower fat alternative to the classic dish. Since it has
such a lovely color, I suggest serving it in a Mexican terra cotta bowl
surrounded by blue corn tortilla chips.

Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998