Home Made Guacamole Mold Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Unflavored gelatin1⁄4 Ounce (1 Envelope)
 Cold water1⁄4 Cup (4 tbs)
 Chicken broth/Bouillon1 Cup (16 tbs)
 Ripe avocados2 Large
 Lemon juice2 Tablespoon
 Dairy sour cream1⁄2 Cup (8 tbs)
 Grated onion2 Teaspoon
 Seasoned salt1 Teaspoon
 Chili powder1⁄2 Teaspoon
 Canned diced green chilies2 Tablespoon
 Hot pepper sauce1 Dash
 Tortilla chips/Corn chips1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2764 Calories from Fat 1718

% Daily Value*

Total Fat 200 g307.1%

Saturated Fat 38.8 g194.1%

Trans Fat 0.8 g

Cholesterol 59.8 mg

Sodium 3713.8 mg154.7%

Total Carbohydrates 230 g76.7%

Dietary Fiber 64.9 g259.5%

Sugars 19 g

Protein 44 g87%

Vitamin A 52.3% Vitamin C 179.2%

Calcium 57.2% Iron 48.7%

*Based on a 2000 Calorie diet

Directions

In a small bowl, stir gelatin into cold water.
Let stand for 3 to 4 minutes to soften.
In a small saucepan, bring chicken broth or bouillon to a boil.
Stir into gelatin mixture until dissolved; set aside.
In a medium bowl, mash avocados.
Stir in lemon juice, sour cream, grated onion, seasoned salt, chili powder, green chilies and hot pepper sauce.
Slowly stir in dissolved gelatin mixture until evenly distributed.
Pour into a 4-cup mold.
Refrigerate until firm, 4 to 6 hours.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto a small platter or tray; remove mold.
Serve with tortilla chips or corn chips.
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