Recipes Included On This Page White Bean Guacamole Dip with Chips - 4 pts White Corn and Garlic Flan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Bean Guacamole Dip with Chips - 4 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 avocado -- Haas peeled and pitted 15 ounces canned white beans -- small rinsed and drained 1 tablespoon fresh lime juice 1 medium tomato -- diced 2 tablespoons fresh cilantro -- chopped 1/8 teaspoon table salt -- or to taste 1/8 teaspoon black pepper -- or to taste 8 ounces baked low-fat tortilla chips Combine avocado, beans and lime juice in a food processor; process until blended and smooth. If you don't have a food processor, mash ingredients together with a fork. Transfer mixture to a medium bowl and fold in tomato and cilantro. Season to taste with salt and pepper. Serve guacamole with baked chips on the side. Yields about 1/4 cup of guacamole and 1 ounce of baked chips per serving. Was | 6 POINTS; Now | 4 POINTS Servings | 8 Preparation Time: 12 minutes. Cooking Time: 0 minutes. Level of Difficulty: Easy Source : Weight Watchers Newsletter Online, 10.17.06 Formatted by Chupa Babi in MC: 10.17.06 We Renovated Guacamole Dip with Chips by: 1. Substituting white beans for additional avocados. 2. Selecting baked chips over fried ones. snacks | The secret to this low-fat version of guacamole? Puréed white beans. Contributed to the FareShare Gazette by Chupa; 3 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 4g Fat (32.5% calories from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * White Corn and Garlic Flan Recipe By : Chef Kathy Cary of Lilly's Restaurant, Louisville Kentucky Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads garlic 2 tablespoons olive oil 3 cups fresh white corn 4 eggs 4 egg yolks 2 cups half and half cream Salt and pepper to taste Hot sauce (optional) 1. Preheat the oven to 375F. Slice the tops off 2 heads of garlic. Place them in simmering water for 10 minutes. Remove the garlic from the water, place it on a cookie sheet, cut side down. Drizzle with olive oil and bake for 40 minutes. The garlic bulbs will be soft and brown. Remove from the oven and extract the garlic cloves from each head. Place the cooked cloves in a food processor. 2. Puree the garlic. With the machine running, add the eggs, egg yolks, cream, salt, pepper and hot sauce (if desired). Add the corn and process briefly. 3. Ladle the custard into well buttered or oiled muffin or custard cups. Bake in a hot water bath at 375F for 30 to 40 minutes or until set. Remove from water bath and let cool. Slide a knife around the edges and invert onto a clean surface. Place each flan on a plate and serve. Serving Size: 1 flan. Number of Servings: 16. Per Serving: Calories 117;Fat 8 g; Fiber 1 g; Carbohydrate 8 g; Protein 4 g; Saturated Fat 3 g; Sodium 94 mg. Author : Chef Kathy Cary of Lilly's Restaurant, Louisville Kentucky Source : FoodFit.com. Formatted by Chupa Babi in MC: 11.06.06 Contributed to the FareShare Gazette by Chupa; 25 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 4g Fat (78.6% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 19mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

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