[cathyeats]

I was experimenting with making guacamole that was a bit less caloric, and came up with this wacky version. Let me know if you have any other ideas for lightening it up! More details about my recipe at http://whatwouldcathyeat.com/2010/04/21/light-sweet-and-spicy-guacamole/


1 c. frozen peas, thawed

3 cloves garlic, roughly chopped

1/2 c. (lightly packed) cilantro leaves

1 lime, halved

3 fresh jalapeno peppers, chopped – or more to taste

3 ripe medium Haas avocados

1/2 t. salt

1/2 t. ground cumin

1/3 c. fat-free plain yogurt, or nonfat sour cream

1/2 c. prepared green tomatillo salsa, such as Frontera or Whole Foods 365 brand

1 small red onion, minced

1/2 large cucumber, peeled, seeded and diced

1/2 c. diced fresh mango

Put the peas, garlic, jalapeno, cilantro and the juice of half a lime in a food processor and process until smooth. Mash the avocado with a fork or potato masher. Add the pea mixture, salt, cumin, yogurt and salsa, and stir well. Mix in the onion, mango and cucumber. Taste and add the other half of the lime juice if needed (if your salsa was very acidic, it may not be necessary.) Serve with baked tortilla chips, of course.
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Cathy
www.whatwouldcathyeat.com

[dory]

That sounds interesting. I may try it. One of my favorite cookbook authors, Didi Emmons, makes mock guacamole with edamame, so the addition of green peas makes sense to me.

Dory