Makes 6 servings
2 AVOCADOS, PITTED, PEELED, AND DICED
2 BANANAS, DICED
JUICE OF 2 LIMES (ABOUT 1/4 CUP)
1/2 TEASPOON SALT
2 TABLESPOONS RICOTTA CHEESE
1/3 CUP POMEGRANATE SEEDS (OPTIONAL)
This is a sweet twist on guacamole that appeals to a kid’s sweet tooth without making the parents worry about sugar and unhealthy fat. If your avocados need ripening, place them in a paper bag with a banana and seal shut. Check back 12 to 24 hours later for a ripened avocado. The pomegranate seeds add a touch of tartness, but if they aren’t in season, just omit from the recipe.
This recipe is featured in KIWI’s cookbook, Allergy-Friendly Food for Families.
1. In a small bowl, use a fork to mash the avocados, bananas, lime juice, and salt into a chunky consistency.
2. Add the ricotta, and stir to combine. Taste and season with additional salt or lime juice, if needed.
3. Top with the pomegranate seeds and serve with plain or your favorite whole-grain chips.
Carbohydrates: 16 g
Fat: 10 g
Protein: 2 g
Fiber: 6 g