jwynne
09-16-2000, 04:15 PM
I made this tonight to go with turkey soft tacos and baked tortilla chips. It was amazingly delicious!
* Exported from MasterCook *
Almost Guacamole
Serving Size : 4 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15-ounce) can asparagus cuts -- drained
1 large tomato -- seeded and chopped (1 cup)
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise or salad dressing
1 tablespoon lime or lemon juice
3 drops red pepper sauce -- (3 to 6)
Dash pepper
Place asparagus in blender or food processor. Cover and blend on medium speed until smooth.
Mix asparagus and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.
1 point per 1/2 cup serving
____________________
Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.
Description:
"Lime and lemon juice, which are naturally acidic, help preserve the
bright green color of this dip. And you can eat all you want—this dip
does not have the high fat content of regular guacamole."
Yield:
"2 cups"
T(Chill Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving : 59 Calories; 3g Fat (38.1% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 345mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
------------------
Jenni
257.5/246/132
OP since 08/19/00 http://www.bugsbest.com
* Exported from MasterCook *
Almost Guacamole
Serving Size : 4 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15-ounce) can asparagus cuts -- drained
1 large tomato -- seeded and chopped (1 cup)
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise or salad dressing
1 tablespoon lime or lemon juice
3 drops red pepper sauce -- (3 to 6)
Dash pepper
Place asparagus in blender or food processor. Cover and blend on medium speed until smooth.
Mix asparagus and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.
1 point per 1/2 cup serving
____________________
Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.
Description:
"Lime and lemon juice, which are naturally acidic, help preserve the
bright green color of this dip. And you can eat all you want—this dip
does not have the high fat content of regular guacamole."
Yield:
"2 cups"
T(Chill Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving : 59 Calories; 3g Fat (38.1% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 345mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
------------------
Jenni
257.5/246/132
OP since 08/19/00 http://www.bugsbest.com