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Caribbean Guacamole

 

15

Yield

8

servings

Prep

20

min

Cook

25

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

½ pound sweetbreads
*
2 tablespoons coconut
flaked
*
1 small papayas
ripe
1 large avocados
ripe
*
2 tablespoons lime juice
1 teaspoon sugar

Directions

Cut bread into ¼ inch thick slices, then cut diagonally into triangles.

Arrange in a single layer in a 10x15 inch pan.

Bake in a 300℉ (150℃). oven until lightly browned, about 10 minutes; turn slices over halfway through baking.

Cool on racks.

If made ahead, wrap airtight and store at room temperature up to a day.

In a 7 to 8 inch frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes.

Pour from pan; set aside.

Cut papaya in half lengthwise.

Discard seeds and peel, leaving halves intact.

From 1 half, cut 2 lengthwise slices, each about ¼ inch thick.

Dice remaining papaya; set fruit aside.

Cut avacado in half lengthwise.

Discard pit and peel, leaving halves intact.

From 1 half, cut 2 lengthwise slices, each about ¼ inch thick.

Sprinkle slices with 1 teaspoon lime juice; set aside.

Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies.

On a platter, arrange avacado mixture and diced papaya side by side in separate mounds.

Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture.

Sprinkle with coconut.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 5673% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 6%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 22%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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