Guilt Free Guacamole
Serve it as a dip with baked corn chips or raw vegetable sticks.
24 asparagus spears, trimmed and halved
1/2 cup salsa
1 tablespoon cilantro leaves
2 garlic cloves
4 scallions, thinly sliced
In a large nonstick skillet, combine the asparagus and 1/2 cup water; bring to a
boil. Reduce the heat and simmer, covered, until the asparagus is tender-crisp,
about 5 minutes; drain and run under cold water to cool.
In a blender or food processor, puree the asparagus, salsa, cilantro and garlic.
Add the scallions; pulse several times until chunky-smooth. Transfer to a
serving bowl. Refrigerate, covered, until chilled, at least 1 hour.
PER SERVING: 22 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 96
mg Sodium, 4 g Total Carbohydrate, 1 g Dietary Fiber, 2 g Protein, 18 mg
SERVING PROVIDES: 1 Fruit/Vegetable. POINTS PER SERVING 0