Avocado Cream

If you are an avocado fan, check this out! This gives a little different texture and flavor than plain avocado or guacamole and instead of sour cream it uses low fat plain unsweetened yogurt, making sure there is no unnecessary added fat and most of the fat is all healthy and plant based.

You can use this as a dip, topping for tacos or fajitas, nachos, etc. So much yum! I’m working on an enchilada recipe that will have this avocado cream on top! Not sure when it will be ready, but stay tuned!

Avocado Cream

Ingredients

  • 1 medium avocado
  • 1 cup plain unsweetened low fat yogurt (or find a plant based plain unsweetened yogurt)
  • 2-3 tbsp lime juice
  • 1 garlic clove
  • handful of cilantro, if desired

Directions

  1. Add avocado flesh (discard the avocado pit and skin), plain unsweetened low fat yogurt, lime juice, garlic clove, and if using, cilantro in a blender.
  2. Blend until smooth.
  3. Store in an air tight container. Keep refrigerated for 2-3 days. The avocado may start to turn brown in some spots, but the flavor should remain and will still be healthy to eat.

Nutrition Information

1 serving

81 calories | 5.55 g total fat | 0.6 g polyunsaturated fat | 3.45 g monounsaturated fat | 1.1 g saturated fat | 0 g trans fat | 2 mg cholesterol | 6.32 g carbohydrates | 2.3 g fiber | 3.19 g total sugar | 2.87 g protein


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