Ann Lieberman of Wellesley, Massachusetts, has treated her northeastern friends to a
low-fat, low-calorie version of a favorite dish from her home state of New Mexico.
1 20-ounce bag defrosted frozen peas,
1/4 cup fresh lime juice,
1/2 bunch cilantro and
1/2 of a small onion
in blender or food processor until smooth. Transfer to
mixing bowl and mix in
1/4 cup picante sauce or salsa
and salt and pepper to taste.
Serve immediately or refrigerate.
* Makes 3 cups. Per 1/2 cup: 83 cal, 5 g pro, 15 g car,
0 g fat, 0 mg chol, 585 mg sod.
Exchanges: 1 starch/bread
* To complete the low-fat take on this typically high-fat snack, Ann recommends
spraying corn tortillas with cold water, cutting the tortillas into quarters and baking the
chips in a 400 F oven until crisp.