Ingredients:2 pcs avocado
4 pcs calamansi juice
4 pcs pineapple slices (canned)
100 gms Baguio lettuce
½ cup low fat cottage cheese
¼ cup honey chopped mint (optional)
Procedure:
1. Cut avocados lengthwise into halves; remove peels and seeds
2. Cut each half into 8 pieces crosswise; sprinkle with a lemon/calamansi juice to prevent discoloration.
3. Cu pineapple slice into halves.
4. Spoon cottage cheese over the greens to make a base for the pineapple and avocado slices.
5. Reassemble one avocado half over each serving of cottage cheese, alternating avocado pieces with pineapple halves.
6. Pour over pineapple and avocado slices.
1. Cut avocados lengthwise into halves; remove peels and seeds
2. Cut each half into 8 pieces crosswise; sprinkle with a lemon/calamansi juice to prevent discoloration.
3. Cu pineapple slice into halves.
4. Spoon cottage cheese over the greens to make a base for the pineapple and avocado slices.
5. Reassemble one avocado half over each serving of cottage cheese, alternating avocado pieces with pineapple halves.
6. Pour over pineapple and avocado slices.
Per Serving:
8 gm fats, 2 mg cholesterol, 4 mg sodium, 208 cal calories, 19 gm carbohydrates, 1 gm protein
8 gm fats, 2 mg cholesterol, 4 mg sodium, 208 cal calories, 19 gm carbohydrates, 1 gm protein
Cholesterol.
Photo courtesy: epicurious
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