|
 This wonderful recipe is from the
cookbook Canyon Ranch Cooking: Bringing the Spa Home, by Canyon Ranch, Inc. and
Jeanne Jones, 1998. The recipe is described in the book as:
"We have served this
asparagus guacamole at Canyon Ranch since the day we opened and it has always been
extremely popular with our guests. Because it is so unusual it was an immediate favorite
with the press whenever articles were written about our Southwestern cuisine. Serve it
with fat-free baked tortilla chips for your next fiesta."
For more great
Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index.
Also check out my
Nutritional Chart
for fat grams,
carbohydrate grams, and
calories for all your favorite foods.
Check out Linda's
Appetizer Recipes
for more great appetizer ideas.
Canyon
Ranch Asparagus Guacamole
2 cups (approximately 1 pound)
chopped lightly steamed
asparagus*
2 1/4 teaspoons fresh
lemon juice
3 tablespoons chopped
onion
1 large
tomato, chopped
3/4 teaspoon salt, optional
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground
black pepper
1 clove
garlic, pressed or minced
Dash
Tabasco sauce
1/3 cup light sour cream
*If you're using frozen asparagus
spears, it is not necessary to steam them (just thaw them to room temperature).
Combine all the ingredients in a blender
and blend until smooth.
Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight
before serving.
Makes 3 cups, or 12 (1/4-cup) servings
Canyon Ranch Guacamole
- Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Carbohydrates
Grams |
Calories |
WW Points |
|
asparagus, fresh |
1 pound |
.5 |
8.9 |
54 |
2.4 |
|
lemon juice |
2 1/4 teaspoons |
0 |
2 |
8 |
.8 |
|
onion |
3 tablespoons |
0 |
8 |
15 |
1.1 |
|
tomato, large |
1 each |
1 |
8 |
38 |
1.3 |
|
garlic |
1 clove |
0 |
1 |
4 |
.6 |
|
sour cream, light |
1/4 cup |
6 |
2 |
80 |
2.7 |
|
Recipe
Totals |
|
7.5 |
29.9 |
199 |
8.9 |
Recipe makes 12
(1/4 cup) servings.
Each Serving Totals -
0 Fat Grams,
2.5 carbohydrate grams, 16.5 calories, .7 WW Points
|
|
