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Guacamole With Chips And Crudites

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  Ripe avocado 1 Medium
  1% low fat cottage cheese 1 Cup (16 tbs)
  Lime juice 1 Tablespoon
  Chopped chives 1 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon
  Corn tortillas 1 Ounce (1 package)
  Corn oil 2 Teaspoon
  Leaf lettuce head 1 Small
  Assorted raw vegetables 1 Cup (16 tbs) (for dipping)

1. Halve and peel the avocado and cut into chunks. Place in a blender with the cottage cheese, lime juice, chives and red pepper flakes; blend to the desired consistency. Refrigerate the guacamole 2 hours.
2. Just before serving, preheat the oven to 400°.
3. Brush the tortillas lightly with oil. Cut each tortilla into 8 triangles and place on a baking sheet. Bake the tortilla triangles 5 to 6 minutes, or until browned and crisp. If the tortillas begin to curl, lay another baking sheet on top of them.
4. Line a serving bowl with lettuce leaves and mound the guacamole on top.

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