Post by marlaoh on Apr 10, 2004 11:03:40 GMT -6
Rico’s Avacado Bisque
1 lg avacado, ripe
1 c + 2 Tbsp Chicken or Vegetable broth
1/2 c Sour cream
1/2 c Plain yogurt
2 tsp Lime juice
Dash Cumin (optional)
Dash Hot sauce (optional)
Salt to taste
Cilantro leaves
Chopped tomato
Method:
Halve and seed avocado. Scoop out flesh with a spoon and place in food processor bowl or blender. Process avocado until smooth. Add 1 cup broth, sour cream, yogurt, lime juice and cumin (optional). If bisque is too thick, add 1 or 2 tablespoons of broth and process to make bisque desired consistency. Cover and chill in the refrigerator until cold or until ready to serve.
Yield 6 -1/2 cup servings each at approximate 118 calories; 10 grams total fat; 3.7 grams saturated fat; 11 milligrams cholesterol; 5.8 grams total carbohydrate; 1 gram fiber; 2.6 grams protein; 388 milligrams sodium
Low fat version: Replace sour cream and plain yogurt for nonfat sour cream and nonfat plain yogurt.
Yield: 6- ½ cup servings each at approximately 100 calories and 5.3 gram total fat; .8 gram saturated fat; 0 cholesterol; 9.9 grams total carbohydrate; 1 gram fiber; 3.7 grams protein; 388 milligrams sodium.
1 lg avacado, ripe
1 c + 2 Tbsp Chicken or Vegetable broth
1/2 c Sour cream
1/2 c Plain yogurt
2 tsp Lime juice
Dash Cumin (optional)
Dash Hot sauce (optional)
Salt to taste
Cilantro leaves
Chopped tomato
Method:
Halve and seed avocado. Scoop out flesh with a spoon and place in food processor bowl or blender. Process avocado until smooth. Add 1 cup broth, sour cream, yogurt, lime juice and cumin (optional). If bisque is too thick, add 1 or 2 tablespoons of broth and process to make bisque desired consistency. Cover and chill in the refrigerator until cold or until ready to serve.
Yield 6 -1/2 cup servings each at approximate 118 calories; 10 grams total fat; 3.7 grams saturated fat; 11 milligrams cholesterol; 5.8 grams total carbohydrate; 1 gram fiber; 2.6 grams protein; 388 milligrams sodium
Low fat version: Replace sour cream and plain yogurt for nonfat sour cream and nonfat plain yogurt.
Yield: 6- ½ cup servings each at approximately 100 calories and 5.3 gram total fat; .8 gram saturated fat; 0 cholesterol; 9.9 grams total carbohydrate; 1 gram fiber; 3.7 grams protein; 388 milligrams sodium.