Diabetes-Friendly Recipes


Helpful tip:  to keep guacamole from turning brown, place the avocado seed in the guac.  Then when you pull it out of refrigerator to serve it, it'll be the right green color.

Servings: 20
Prep time:


  • 3 large ripe avocados
  • 2 cups plain non-fat yogurt, drained
  • 1 large plum tomato, seeded and finely minced
  • 2 tablespoons minced shallots or red onion
  • 2 large cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • dash of cayenne pepper
  • minced fresh cilantro for garnish


  1. Cut avocados in half lengthwise; remove and discard the pits. (Or keep one if you're planning on using it to keep the guac from turning brown.)  Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin.
  2. Cut the avocado into 1-inch pieces.
  3. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency.
  4. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne pepper.
  5. Cover and refrigerate until ready to serve.  You can serve with our baked pita chips or tortilla chips.

Nutrition Information

Per 2-piece serving:95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
Diabetic exchanges:1/2 carbohydrate (bread/starch), 1 fat


Easy recipe to make. I'll be recommending this one to my friends!
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