.
Ingredients:
10 6-inch corn tortillas
vegetable cooking
spray
3 large ripe avocados
2 cups (456 g) plain nonfat
yogurt, drained
1 large plum tomato, seeded
and finely minced
2 tablespoons (20 g) minced
shallots or red onion
2 large cloves garlic, minced
3 tablespoons (45 ml) fresh
lemon juice
2 tablespoons (30 ml) fresh
lime juice
1 teaspoon (5 ml) chili
powder
dash cayenne pepper
10 pitted ripe olives for
garnish
minced fresh cilantro
for garnish
Instructions:
Preheat oven to 375°F
(190°C), Gas Mark 5. Lightly spray mini-muffin cups with cooking spray.
Cut tortillas into quarters.
Mist tortilla quarters with water and place 1 quarter in each muffin cup
opening, pushing down in the center to form a cup. Spray again with cooking
spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the
cups and cool on a rack.
Cut avocados in half lengthwise;
remove and discard the pits. Using a spoon worked in between the flesh
and the skin, remove the avocado half from the skin. Cut the avocado into
1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with
the yogurt, mashing the avocado as you mix to a chunky consistency. Stir
in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and
cayenne. Cover and refrigerate until ready to serve.
Cut each olive into 4 crosswise
slices. Cover and refrigerate until ready to serve.
To assemble, spoon some
of the avocado mixture into each tortilla cup. Sprinkle the top of each
with some of the minced cilantro and top with an olive slice. Arrange on
a large serving platter.
Nutrition Facts:
Amount Per Serving::
95 calories (45% calories
from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates,
2 g dietary fiber, 0 cholesterol, 25 mg sodium
Diabetic exchanges:
1/2 carbohydrate (bread/starch), 1 fat
Quantity:
Makes 40 pieces
Courtesy Of:
Diabetic Recipes.Com
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