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Ingredientes
- 1 ounce Butter
- 2 x To 3 Spring Onions,Green And White Parts, Chop - * see note
- 1 tsp Grated Orange Peel
- 1 tsp Grated Lemon Peel
- 1/2 tsp Grnd Coriander -- ** see Note
- 6 fl ounce Ounce Single (Light) Cream
- 3 Tbsp. Plain Lowfat yoghurt Salt And Freshly Grnd Black Pepper -- to taste
- 2 x To 3 Avocados
Direcciones
- * Shallots work just as well, although you need more** we really like coriander, so we put in a couple of tsp.
- Heat butter in a saucepan, add in spring onions and stir-fry 1 minute. Then add in orange and lemon peel and coriander. Remove from the heat while you prepare cream and lowfat yoghurt. Pour cream into a small bowl and add in lowfat yoghurt, salt and pepper. Mix well till smooth. Peel, stone and chop avocados (the size you chop the pcs is personal preference, but we usually chop into about 1.5 cm cubes). Add in the avocado to the ingredients in the pan, pour lowfat yoghurt mix over and very gently heat through. Don't BOIL or possibly avocados will become soggy and sauce will curdle. Pour over pasta, toss and serve at once.
- Note: This sauce can be started in advance but the avocados shouldn't be added till the last minute.
- For the two of us for dinner, we halve all of the ingredients, and use one medium to large sized avocado.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 213g | |
| Calories 559 | |
| Calories from Fat 509 | 91% |
| Total Fat 57.92g | 72% |
| Saturated Fat 36.21g | 145% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 236mg | 10% |
| Potassium 244mg | 7% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.44g | 0% |
| Protein 5.27g | 8% |
