With the March Madness final four and championship games coming up and all that bar food just begging to be consumed, it’s nice to be able to snack on something that won’t leave you feeling heavy and guilty, right? While avocados are full of nutrients, they are still high in both fat and calories per serving. And if you’re going to be snacking for hours- most likely with some corn tortilla chips and beer- the whole situation becomes very figure-un-friendly. I made a lightened up guacamole by incorporating Greek yogurt into the dip and in effect, replacing one whole avocado without compromising the flavors and textures. It is still rich, creamy, and definitely a healthy twist on the usual guacamole!
FAGE had asked if I wanted to try out their yogurt and share them with you. An excuse to eat more Greek yogurt? Yes and yes! I’ve been a fan of FAGE’s yogurt for years, and the company’s emphasis on not adding sugars, sweeteners, thickeners or preservatives into their products is something I believe in too. FAGE yogurt is made from only raw milk, cream, and live active cultures. And the best part? One 6-ounce container packs only 90 calories and 15 grams of protein!
My favorites are FAGE Total with honey and raspberry. The yogurt is thick, creamy, and with just the right level of tartness, which is fantastic as breakfast or midafternoon snack. The honey or raspberry preserves is in a separate container on the side, so you can add how much or how little of the flavoring you like. I find that it mixes better when you let it sit on the counter for about fifteen minutes. By the way, I learned that the container is made so that you can tilt the small compartment and pour the content directly into the yogurt; I always thought the container would snap until I saw it done on the website.
**Giveaway is now closed. Congrats to Jane and thanks to all who entered!**
Thanks to the generosity of the team at FAGE, they are giving away some Greek yogurt so that you can try it for yourself! There are seven ways to enter and the giveaway ends on April 14 at 11:59 pm EST:
1. Leave a comment below answering: Which FAGE product would you like to try? Or if you’ve had FAGE products before, which is your favorite?
2. Tweet about this giveaway and leave a link to your tweet: Enter to win @FAGEUSA products from @the_tasty_bite #giveaway http://wp.me/p36W3B-Ti
3. “Like” The Tasty Bite on Facebook and leave your first name in a comment below.
4. “Like” FAGE on Facebook and leave your first name in a comment below.
5. Follow @the_tasty_bite on Twitter and leave your Twitter name in a comment below.
6. Follow @FAGEUSA on Twitter and leave your Twitter name in a comment below.
7. Subscribe to this blog by email on the right side and leave a comment letting me know you’ve done so.
And if you’ve already liked, followed, or subscribed in the past, that’s even better! Just leave a comment about each of those and you’ll be entered into the giveaway.
*Giveaway is open to US residents only (sorry international readers!) Winner will be randomly selected on April 15 via www.random.org and contacted directly via the email you provided in the comment section (email is not displayed to public). Winner will receive ten manufacturer coupons for FAGE Total yogurt in 5.3oz, 6oz, or 7oz, which are redeemable at any store that carries FAGE products.
Now here’s the recipe…
Creamy Greek Yogurt Guacamole
(Makes about 3 cups)
2 ripe Haas avocados, halved, seeded and peeled
½ cup nonfat Greek yogurt (I used FAGE Total 0%)
1 shallot, finely chopped
1 plum tomato, seeded and diced
1 jalapeno pepper (or serrano pepper), halved, seeds and membrane removed
¼ cup fresh cilantro leaves, finely chopped
½ tsp cumin
Zest of one lime
2 tsps fresh lime juice
Salt, to taste
Line a baking sheet with foil. Place the pepper cut side down on the baking sheet, and place it under the broiler. Let the pepper roast for 3 to 4 minutes until they are black and blistered. Place the pepper in a bowl covered with plastic wrap, and allow it to steam for 10 minutes to help loosen the skin. Peel the charred skin off of the pepper and finely dice.
In a blender or food processor, process all of the ingredients until desired consistency. Season with salt to taste. Serve with your favorite tortilla chips.
*Roasting jalapenos mellows out their spiciness and gives them a nice, smoky flavor. Be careful when you are removing the seeds and membrane though. Wear disposable gloves or use a small paring knife to help pry them out, and never with your bare hands! The first time I worked with a jalapeno, I used my finger to scoop out the seeds. Little did I know, the juice seeped under my fingernails and I was in pain for days, not kidding!
*Instead of Greek yogurt, I’ve tried to incorporate regular nonfat yogurt, and the consistency is too thin for dipping. If regular yogurt is all you have in the fridge, you can let the excess whey drain off over a colander lined with cheesecloth or heavy-duty paper towel for a couple of hours.
*I prefer to serve guacamole with unsalted corn tortilla chips, but if you prefer the salted varieties, perhaps go easy on the salt in the guacamole. Recently, I tried an avocado dip in Xixa in Williamsburg and it was served with jicama slices – it’s a refreshing alternative to tortilla chips!