LOW-FAT GUACAMOLE
This recipe comes from “The Almost No Fat Cookbook” by Bryanna Clark Grogan. Grogan comments, “I have to admit that I absolutely love avocados (I grew up in California where we often had lunches of ripe avocados with sourdough bread), so doing without guacamole is somewhat of a trial for me. I tried a lot of low-fat guacamoles (“mole” means a sort of mashed-up mixture, so I think that it’s fair to call this mixture guacamole). Then I came up with this tasty version.”

10oz. pkg. whole small green beans, frozen
½ -10.5oz. pkg. reduced fat, extra firm silken tofu, or ½ C. reduced-fat, firm or medium-firm regular tofu.
¼ C. tomato salsa
2 Tbsp. lemon juice
1 tsp. soy sauce
½ tsp. salt
½ tsp. ground cumin
½ tsp. garlic granules

1. Cook green beans in a little water until tender. Drain well.
2. Place in food processor until smooth. Add the tofu and process again.
3. When smooth, add and pulse the remaining ingredients. Cool and refrigerate.
4. Serve with oven-crisp tortillas or tortilla strips.