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Ingredientes
- 1/4 c. cool water
- 1 pkg. unflavored gelatin
- 1/4 c. boiling water
- 1 lg. avocado, peeled and pitted
- 1 1/2 T lemon juice
- 1/2 c. lowfat sour cream
- 3/4 teaspoon salt
- 3/4 teaspoon chili pwdr
- 1/8 teaspoon warm pepper sauce
- Lettuce leaves and lemon wedge (optional)
- Crackers (optional)
Direcciones
- For 4 salad servings or possibly 8 appetizer servings you will need:
- 1. Place the cold water and gelatin into blender or possibly food processor with steel blade in place. Mix till gelatin is thoroughly moistened. Let stand 2 to 3 min.2. Add in the boiling water and process 10 seconds. Add in avocado, lemon juice, lowfat sour cream, salt, chili pwdr and hot pepper sauce. Process till smooth and creamy.
- 3. Brush small ring mold lightly with vegetable oil. Pour in mix. Cover and refrigerate till set, 2 hrs to overnight.
- 4. To unmold, dip quickly in warm water. Slide butter knife in on one edge to release vacuum. Place serving platter over mold and invert. Garnish center of mold with lettuce leaves and lemon wedge and serve as a salad or possibly with crackers as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 2 servings | |
| Calories 363 | |
| Calories from Fat 167 | 46% |
| Total Fat 18.84g | 24% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1139mg | 47% |
| Potassium 352mg | 10% |
| Total Carbs 45.12g | 12% |
| Dietary Fiber 3.7g | 12% |
| Sugars 38.93g | 26% |
| Protein 5.64g | 9% |
