Lighter Guacamole With A Secret Ingredient

Lighter Guacamole

July 27, 2015   7 Comments

Don’t you love secret ingredients that make something lighter but don’t ruin the taste?

They are hard to come by – believe me! Kirsten, a reader, sent me her guacamole recipe and I couldn’t believe it would work. She uses tofu to make her guacamole less calorific.

I am typically not a big fan of tofu because I don’t always know what to do with it and I find the texture a bit off-putting. On the other hand, if I can make a tasty guacamole and not have to worry (as much) about inhaling it all – why not give it a shot?

I found that this guacamole was really good. Also, I loved that it didn’t turn brown (lime juice) and had a thick texture. You could easily use this as a sandwich spread. Turkey & guacamole sandwiches anyone?

If you don’t want it to be spicy, don’t add the jalapeno. If you like it super spicy, add more. I taste my jalapenos before I add them to a dish because there is a big range of spiciness in these peppers.

Have you tried a lighter guacamole?

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Lighter Guacamole Recipe

Makes 1 ½ cups

¼ fresh jalapeno pepper with seeds (optional)
1 avocado
3 ounces firm tofu
¼ cup fresh cilantro leaves, washed
½ lime, juiced
¼ teaspoon cumin
salt to taste

In a food processor, mince the jalapeno (optional). Add avocado, tofu, cilantro, lime juice, and cumin and puree until cilantro is in tiny bits. Taste and adjust seasonings – a liberal dose of salt can make the flavor pop!

Serve immediately or refrigerate for later. This will stay fresh in the refrigerator for 3-4 days.

¼ cup is 81 calories, 7.1 g fat, 1.5 g saturated fat, 3.8 g carbohydrates, 0 g sugar, 1.9 g protein, 2.4 g fiber, 4 mg sodium, 3 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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7 Comments:

Lisa I was just wondering if the sat fat in a advocado is just as bad for you like the sat fat from meat or is it not as bad? I get a little confused on this subject.

on July 27, 2015

Sounds delicious! I've made guacamole with fat-free cottage cheese that also doesn't turn brown.

And about the texture of tofu...try putting it in a rimmed container between paper towels under a couple pounds (a bag of dried beans will work) and pressing it for 30 minutes. Then cut it into 1-inch chunks, coat with yam flour spray with oil and bake. (Of course, you can also pan fry or deep fry.)

OR freeze it (without pressing), thaw, and squeeze and crumble for a wonderful ground meat substitute! (Flavor with soy sauce, sesame oil, steak seasoning, etc.)

on July 27, 2015

I would have to make mine chunky. I learned from Bethany Frankle and Skinny Girl to mix peas in with the avocado.
Annie, no the fat in Avocado is a good fat that you need. Now I wouldn't sit and eat like an entire bag in one sitting, but its a good fat.

on July 27, 2015

Thanks Tabatha, I appreciate you giving me a answer.

on July 27, 2015

Thanks for the recipe, I can't wait to give it a try!

on July 27, 2015

@Annie - the saturated fat in plants is different than the saturated fat from animals - this is so confusing! But, plant saturated fat is considered healthy. I hope this helps.

on April 12, 2016

We use quac this way all the time! Tastes great - can heap it on and stretches one avocado. YUM!

on April 13, 2016


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