GUACAMOLE

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GUACAMOLE

Yield: 14 servings (2 tablespoons each)

INGREDIENTS

- 1-1/2 cups frozen peas

- 1 small ripe avocado, peeled, seeded, and cut into chunks

- 1 tablespoon reduced-fat mayonnaise

- 2 teaspoons lemon juice

- 1/2 teaspoon cumin

- 1/2 teaspoon chili powder

- 1 garlic clove, minced

- 1/2 cup mild or medium low-sodium or regular salsa

DIRECTIONS

In a small saucepan, combine the peas and 1/4 cup boiling

water. Cover, bring to a boil, and simmer 2 minutes. Cool

in a colander until cold running water. Drain well.

In a food processor container, combine the peas, avocado,

mayonnaise, lemon juice, cumin, chili powder, and garlic.

Process until blended but not absolutely smooth, stopping and

scraping the container sides, if necessary. Stir in the salsa.

Cover and refrigerate 1 to 2 hours or up to 24 hours

to allow the flavors to blend. The dip will keep in the

refrigerator 1 to 2 days. Serve with fat-free tortilla chips.

Nutritional Information Per Serving (2 tablespoons):

Calories: 36, Fat: 2 g, Cholesterol: 42 mg, Sodium: 42 mg,

Carbohydrate: 4 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 1 g

Diabetic Exchanges: 1/2 Starch