Avocado Sauce

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<mx2 source= " MasterCook 6.0 " date= " September 28, 2002 " >

<Summ>

<Nam>

Avocado Sauce

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<RcpE name= " Avocado Sauce " author= " Vegetarian Times, March 1999 " >

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<![CDATA[

* Exported from MasterCook *

 

Avocado Sauce

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ripe avocados -- peeled, seeded and c

2 cups plain low-fat yogurt

3 tablespoons fresh lemon juice

pinch cayenne pepper

salt and freshly ground black pepper to ta

 

Cut avocados in half and remove the seeds. Scoop out pulp and place in a food

processor. Add remaining ingredients and process until smooth. Cover and chill

until ready to use.

 

Per 1/4-cup: 121 cal; 8g total fat (2g sat fat); 9g carb; 4mg chol; 48mg sod;

2g fiber

 

S(Formatted by Karen):

" on 9/28/02 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 121 Calories; 9g Fat (60.4% calories from

fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 48mg

Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 2 Fat.

 

NOTES : This versatile sauce can be used over grilled or steamed vegetables,

roasted potatoes or as a salad dressing.

Nutr. Assoc. : 2108 0 0 0 0

 

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<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " ripe avocados " qty= " 2 " >

<IPrp>

peeled, seeded and chopped

</IPrp>

<INtI>

2108

</INtI>

</IngR>

<IngR name= " plain low-fat yogurt " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " fresh lemon juice " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " cayenne pepper " unit= " pinch " ></IngR>

<IngR name= " salt and freshly ground black pepper to taste " ></IngR>

<DirS>

<DirT>

Cut avocados in half and remove the seeds. Scoop out pulp and place in a food

processor. Add remaining ingredients and process until smooth. Cover and chill

until ready to use.

</DirT>

<DirT>

Per 1/4-cup: 121 cal; 8g total fat (2g sat fat); 9g carb; 4mg chol; 48mg sod;

2g fiber

</DirT>

</DirS>

<AltS label= " Formatted by Karen " source= " on 9/28/02 " />

<Yield unit= " cups " qty= " 2.000000 " />

<Note>

This versatile sauce can be used over grilled or steamed vegetables, roasted

potatoes or as a salad dressing.

</Note>

</RcpE></mx2>