Low Fat Guacamole Recipes

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Pour into blender; cover. Add remaining ingredients: cover. Blend on low speed 2 min. or until well blended, stopping occasionally to scrape down side of blender. Pour into shallow 5-cup serving bowl; cover.
• Refrigerate 4 hours or until soft-set.
• Serve as a dip with fresh vegetable dippers or low-fat tortilla chips.

Steps:

• In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Steps:

• Thaw peas by running hot water over them in a strainer until they are bright green.
• Puree peas in food processor.
• Add 1/4 of one avocado, salt, and juice of one lemon or lime.
• Puree again and transfer to a bowl.
• Coarsely mash the remaining avocado (leave chunky) and stir in tomato and onion.
• Taste and add more salt/lemon to your taste.
• Stir in cilantro.