Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 med -size ripe avocado
- 1 c. Lowfat cottage cheese, (1%)
- 1 Tbsp. Lime juice
- 1 tsp Minced chives
- 1/4 tsp Red pepper flakes, up to 1/2 Corn tortillas, 7 oz package
- 2 tsp Corn oil
- 1 sm Head leaf lettuce Assorted raw vegetables for dipping
Direcciones
- 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. Chill the guacamole 2 hrs. Just before serving, preheat the oven to 400 degrees F. 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 min, or possibly till browned and crisp. If the tortillas begin to curl, lay another baking sheet on top of them. Line a serving bowl with lettuce leaves and mound the guacamole on top. Serve with the tortilla chips and raw vegetables.
- Makes 8 servings.
- Cooking School and The University of California at Berkeley Wellness Letter
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 320g | |
| Calories 289 | |
| Calories from Fat 130 | 45% |
| Total Fat 14.7g | 18% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.03g | |
| Cholesterol 23mg | 8% |
| Sodium 763mg | 32% |
| Potassium 341mg | 10% |
| Total Carbs 11.23g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.95g | 6% |
| Protein 27.75g | 44% |
