Frankenguac
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Frankenguac

Prep: 20 minutes • Serves: 4

1 cup chopped avocado
1 tablespoon fresh lime juice
1 tablespoon original mild taco sauce
1 tablespoon plain nonfat Greek yogurt
2 (1/4-inch-thick) slices cremini mushroom
1 pitted black olive, halved crosswise
2 cups blue corn tortilla chips

1.In small bowl, mash avocado, lime juice and 1/8 teaspoon salt with fork.

2.Place taco sauce and yogurt in 2 separate small zip-top plastic bags; snip bottom corner of each bag.

3.On serving platter, spread avocado mixture into a 5 x 6-inch rectangle. Place 1 mushroom slice toward bottom of each side of rectangle for “bolts.” Pipe yogurt on avocado mixture to make 2 “eyeballs;” place olive halves on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.”

4.Arrange tortilla chips across top of avocado mixture to make “hair.”


Approximate nutritional values per serving:
138 Calories, 9g Fat (1g Saturated), 0mg Cholesterol,
153mg Sodium, 13g Carbohydrates, 3g Fiber, 2g Protein