Jalapeno guacamole

    20 min

    This spicy guacamole features jalapeño chillies, plus low-fat yoghurt and fromage frais that lighten the mix and stretch two avocados to feed a horde of hungry dippers!

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    Serves: 16 

    • 125g (4 1/2 oz) plain low-fat yoghurt
    • 2 small fresh jalapeño or other green chillies
    • 2 plum tomatoes, finely chopped
    • 1 small white onion, finely chopped
    • 2 tablespoons finely chopped fresh coriander
    • 125g (4 1/2 oz) virtually-fat-free fromage frais
    • 2 large avocados
    • 2 tablespoons fresh lime juice
    • 85g (3 oz) baked tortilla chips

    Prep:20min  ›  Ready in:20min 

    1. Line the bottom of a sieve with muslin, a coffee filter or kitchen paper and set over a medium bowl. Spoon in the yoghurt, cover and refrigerate for 4 to 8 hours. During this time liquid will drain from the yoghurt to leave a thick and creamy yoghurt cheese.
    2. Deseed the chillies, then chop finely. Mix together the chillies, tomatoes, onion and coriander in a large bowl. Fold in the yoghurt cheese and fromage frais.
    3. Halve, stone and peel the avocados. Mash with a potato masher, sprinkling with lime juice. Quickly fold into the tomato mixture. Serve with tortilla chips.

    Some more ideas

    *For an even greater kick, use a hotter red chilli. *Top the guacamole with a peeled and diced mango. The sweet mango goes well with the dip's flavours. *Serve the guacamole with vegetable crudités instead of tortilla chips.

    Health points

    Avocados are a rich source of monounsaturated fat and vitamin B6 – a single small avocado provides over half the daily requirement for B6. Avocados also contribute useful amounts of vitamin E and several important phytochemicals.

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