Directions:
- Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.
- Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl.(Can be prepared 6 hours ahead. Cover and refrigerate.)
- Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 754.24 Kcal (3158 kJ) | ||
| Calories from fat | 272.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.31g | 47% | |
|---|---|---|---|
| Cholesterol | 17.75mg | 6% | |
| Sodium | 289.89mg | 12% | |
| Potassium | 2682.53mg | 57% | |
| Total Carbs | 85.38g | 28% | |
| Sugars | 30.29g | 121% | |
| Dietary Fiber | 38.43g | 154% | |
| Protein | 45.39g | 91% | |
| Vitamin C | 110.2mg | 184% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 6.3mg | 35% | |
| Calcium | 536.9mg | 54% | |
| Amount Per 100 g | |||
| Calories | 66.41 Kcal (278 kJ) | ||
| Calories from fat | 24.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 47% | |
|---|---|---|---|
| Cholesterol | 1.56mg | 6% | |
| Sodium | 25.52mg | 12% | |
| Potassium | 236.19mg | 57% | |
| Total Carbs | 7.52g | 28% | |
| Sugars | 2.67g | 121% | |
| Dietary Fiber | 3.38g | 154% | |
| Protein | 4g | 91% | |
| Vitamin C | 9.7mg | 184% | |
| Vitamin A | 0.2mg | 61% | |
| Iron | 0.6mg | 35% | |
| Calcium | 47.3mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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