Light & Creamy Guacamole


1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted, diced
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
3 carrots, peeled, sliced diagonally
1 small jicama, peeled, cut into 1/4-inch-thick triangles
1 bunch radishes, trimmed sliced
Fresh cilantro sprigs


Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid. Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.

Bon Appétit
February 1997
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