Diabetic Mexican Bean Dip - Cal 56, Fat 2g, Carbs 9g
Cross between guacamole and pureed beans, with a spicy flavor provided
by chilies, garlic and onion.
Yield: 14 servings
1 can (15 ounces) red kidney beans, rinsed and drained
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 red chili, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Equal Spoonful or Granulated *
1 green onion, sliced
1/4 cup chopped parsley, divided
* May substitute 1-1/2 packets Equal sweetener
Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic
and Equal in food processor; cover.
Process until well blended. Stir in green onion and 3 tablespoons parsley.
Sprinkle with remaining parsley.
Nutritional Information Per Serving
Calories: 56 ; Protein: 3 g ; Fat: 2 g ; Sodium: 3 mg; Cholesterol: 0 mg
; Carbohydrates: 9 g
Exchanges: 1/2 vegetable, 1/2 starch
Source : Equal via diabeticgourmet.com/recipes/html/1167.shtml
Posted by: Richard Lee Holbert <firstname.lastname@example.org>
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