Guacamole (Chili Tortilla Chips)
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Guacamole (Chili Tortilla Chips)
  Chili    Vegetables    Appetizers    Low Fat    Jell-O    Diabetic  
Last updated 10/4/2011 7:55:23 PM. Recipe ID 16383. Report a problem with this recipe.
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      Title: Guacamole  (chili tortilla chips)
 Categories: Appetizers, Vegetables, Low-fat, Jell-o, Diabetic
      Yield: 10 Servings
 
      1 pk (4-serving size)  JELL-O
           -Brand Lemon Flavor Sugar-
           -Free Gelatin
      1 c  Boiling water
      1 ct (16 oz.) 1% lowfat cottage
           -cheese
      1 c  Chopped ripe avocado
    3/4 c  Chopped green onions,
           -divided
    1/4 c  Pickled jalapeno pepper
           -slices
    1/4 c  Lemon juice
      2 cl Garlic
      1 ts (to 2 tsp.) chili powder
    1/4 c  Finely chopped tomato
      4    Pitted ripe olives, sliced
 
     Completely dissolve gelatin in boiling water; pour into blender
  container.  Add cottage cheese, avocado, 1/2 cup of the green onions,
  the jalapeno peppers, lemon juice, garlic and chili powder; cover.
  Blend on low speed, scraping down sides occasionally, about 2 minutes
  or until mixture is smooth.  Pour into shallow 5-cup serving dish;
  smooth top. Chill until set, about 4 hours.
     When ready to serve, top guacamole with the remaining 1/4 cup
  chopped green onion, the tomato and olives. Serve as a dip with Chili
  Tortilla Chips (recipe follows) or fresh vegetables. Makes about 3
  1/2 cups or 10 servings.
  
     Nutritional information per serving:  calories - 70, protein - 7
  gm., fat - 3 gm., carbohydrates - 4 gm., cholesterol - 0 mg., sodium
  ~ 280 mg. Diabetic Exchanges: Medium Fat Meat - 1/2, Vegetable - 1.
  
                           CHILI TORTILLA CHIPS
  
        6    (7-inch) flour tortillas
       Non-stick cooking spray
       Chili powder
  
     Heat oven to 350 degrees.
     Lightly spray tortillas with non-stick cooking spray; sprinkle with
  chili powder.  Turn tortillas over; repeat. Cut each tortilla into 8
  wedges; place on cookie sheet. Bake 8 to 10 minutes until crisp and
  lightly browned.  Makes 48 chips or 12 servings.
  
     Nutritional information per serving:  calories - 60, protein - 2
  gm., fat - 1 gm., carbohydrates - 10 gm., cholesterol - 0 mg., sodium
  ~ 90 mg. Diabetic Exchanges: Starch/Bread - 1.
  
     NOTE:  You could practically elimate the fat content in the
  tortilla chips by using the new fat free flour tortillas. (Trish)
  
     FROM:  There's Always Room for Sugar Free JELL-O 




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Recipe ID 16383 (Apr 03, 2005)

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