Directions:
- Line strainer with double layer of cheesecloth then set strainer over bowl.
- Add yogurt to strainer then let drain in refrigerator 2 hours or overnight then discard liquid.
- Place yogurt in processor then add avocado and next 4 ingredients to processor.
- Puree until smooth then season with salt and pepper and transfer to bowl.
- Place guacamole in center of platter then surround with carrots, jicama and radishes.
- Garnish with cilantro sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.28 Kcal (395 kJ) | ||
| Calories from fat | 34.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 6% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 1% | |
| Sodium | 36.24mg | 2% | |
| Potassium | 335.32mg | 7% | |
| Total Carbs | 10.67g | 4% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 5.67g | 11% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 66.41 Kcal (278 kJ) | ||
| Calories from fat | 24.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 6% | |
|---|---|---|---|
| Cholesterol | 1.56mg | 1% | |
| Sodium | 25.52mg | 2% | |
| Potassium | 236.19mg | 7% | |
| Total Carbs | 7.52g | 4% | |
| Sugars | 2.67g | 15% | |
| Dietary Fiber | 3.38g | 19% | |
| Protein | 4g | 11% | |
| Vitamin C | 9.7mg | 23% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 4% | |
| Calcium | 47.3mg | 7% | |
* 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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