Рецепт Avocado Crema

by Marlene Baird

A rich Avocado Crema topping will compliment any spicy Mexican dish you serve.

Ever gave your taste buds a second thought? How did they develop the likes and dislikes of the foods we enjoy? Ever smell fresh-baked bread? It’s so alluring. Our senses trigger images of certain foods based on what we smell. It’s all rather complicated.

I often wonder if tastes are inherited? My dad often raved about the one Mexican restaurant, which was a hole in the wall. He absolutely loved to grab a carnitas burrito, with extra guacamole. Hey, I tried to tell him that creamy stuff is not guacamole. It turns out years later, I am making avocado crema. What did I know back then anyway.

Never mistake a nice thick, chunky guacamole, for this thick luscious Avocado Crema.

Avocado Crema Author: Marlene Baird Nutrition Information Serving size: 59

Calories: 98

Carbohydrates: 6.5

Sugar: 3.4

Fiber: 2.4

Protein: 1.6

Prep time: 10 mins Total time: 10 mins

1 medium avocado, cut in half lengthwise, peel and pit removed ½ cup coarsely chopped fresh cilantro ¼ cup Greek Yogurt (such as 2% Fage) 2 Tablespoons freshly squeezed lime juice ½ teaspoon kosher salt

Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed. Transfer the crema to a small bowl. If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours. 2 tablespoons is one serving 3.3.3077

Thanks for stopping by and have a great day.

Marlene

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