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Maintenance – A "Healthier" Low-fat Guacamole!


I absolutely love guacamole, but I also have to be careful with just how much I eat.  I have the body-type that puts on weight VERY easily and in one sitting, I can eat WAY too much of the creamy goodness.  This recipe was inspired by one on nutritionmd.com which is a fantastic website associated with PCRM.org.  This is perfect for Super Bowl Sunday!

Low-Fat Guacamole

1 cup drained and rinsed canned green peas, or 1 cup fresh or frozen green peas

1 large ripe avocado

1 roma tomato, chopped

juice from 1 lime

3 TBS of finely chopped red onion

1/4 cup cilantro, optional

salt & pepper to taste

If using fresh or frozen peas, blanch peas by placing them in boiling water for 2 minutes to soften. Drain peas and immediately shock with cold water to prevent further cooking. Place in either a mixing bowl or food processor.

Cut the avocado in half from stem to bottom. Remove the pit and use a spoon to scoop out the inside. For a chunky guacamole, mash avocado and peas together using a potato masher or fork. If a creamy texture is desired, use a food processor (this is definitely what I prefer).  Mix in the rest of the ingredients.

Guacamole is best when consumed on the same day. To prevent leftover Low-Fat Guacamole from turning brown, cover it directly with plastic wrap in the refrigerator, and it will keep for up to one day.


Source: WFM 1-10

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