Jalapeno guacamole

Method
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.