Guacamole Light Sauce

This low-calorie version of mexican guacamole sauce turns out incredibly creamy and velvety thanks to the addition to avocados soft tofu cheese. It not only affects the texture of snacks, but also enriches it with protein, and also reduces the amount of fat. Part Avocado is minced with tofu in a food processor until perfectly smooth mashed potatoes. And the second avocado kneads with a fork and along with tomato, onion and pepper, jalapenos add guacamole texture. Nutrition value of one serving: (total 6) Calories one 40, total fats 11 g., saturated fats g., proteins 3 g., carbohydrates 9 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Photo Light Guacamole SauceTime: 10 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 2 large ripe avocados, cut in half and peeled pitted
  • 220 gr soft tofu, drain the liquid
  • 1/4 part of a small red onion, chopped into small cubes (about 1/4 tbsp.)
  • 1 small jalapeno pod, finely chopped
  • 1 tomato Cream diced into small cubes (approx. 0.5 Art.)
  • 3 tbsp. l freshly squeezed lime juice
  • 2 tbsp. l coarsely chopped cilantro + whole leaves for filing
  • For serving: baked blue or yellow corn chips, sliced ​​bell peppers

Recipes with similar ingredients: Avocado, tofu, red onion, pepper jalapenos, plum tomatoes, lime, cilantro, corn chips, pepper sweet

Recipe preparation:

  1. Scrape the flesh of one avocado and add it to the kitchen combine with tofu and ¾ tsp. salt. Grind until smooth consistency, scraping the mixture from the walls as needed bowls.
  2. Scrape the flesh out of the remaining avocado and place it in a bowl medium size. Mash roughly with a fork. Add Avocado Blend and tofu, onions, jalapenos, tomato, lime juice, chopped cilantro and 3/4 tsp salt. Mix gently.
  3. Put the sauce in a small bowl and decorate with whole leaves cilantro. Serve with corn chips and sweet pepper.

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