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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: 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 copyright 1992
JELL-O is a registered trademark of Kraft General Foods, Inc.
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