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Tortilla-Avocado Cups
For Diabetics
10 corn tortillas, 6" each
Vegetable cooking spray
3 large ripe avocados
2 C plain nonfat yogurt, drained
1 large plum tomato, seeded & finely minced
2 TBS minced shallots or red onion
2 large garlic cloves, minced
3 TBS fresh lemon juice
2 TBS fresh lime juice
1 tsp. chili powder
Dash cayenne pepper
10 pitted ripe olives (for garnish)
Fresh cilantro (for garnish)
Preheat oven to 375-degrees F. Lightly spray mini-muffin cups with cooking spray. Cut the tortillas into quarters; mist tortilla quarters with water and place one quarter in each muffin cup opening, pushing down in the center to form a cup. Spray with cooking spray again; bake until cups are golden and crisp, about five minutes. Remove from oven and cool on a rack. Cut avocados in half lengthwise; remove and discard the pits; remove the avocado half from the skin. Cut the avocado into 1" pieces. Mix the avocado with the yogurt, mashing the avocado with a large spoon to get a chunky consistency. Stir in the tomato, shallot, garlic, lemon juice, lime juice, chili powder and cayenne. Cover and refrigerate until ready to serve. Cut each olive into four crosswise slices; cover and refrigerate until ready to serve.
To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter. Recipe makes about forty pieces.
Nutrition information per 2-piece serving: 95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium. Diabetic Exchanges: 1/2 carbohydrate (bread/starch), 1 fat.
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