Making Light of Avocados

When the California Avocado Commission hired Vincent Guerithault of Vincent restaurant in Phoenix to create low-calorie dishes using avocados, no one knew what to expect.

Nor did Guerithault. “I am from France, from Provence, and naturally I would use ideas from my background,” he says. He admits that keeping the calories down was “a challenge.”

One of his inventions was a takeoff on the Napoleon. Pairing cheese with avocado for the filling seemed natural, but to reduce the calories, Guerithault substituted nonfat yogurt for cheese, draining it until it thickened enough to spread. Using lightweight filo instead of heavy puff pastry was another calorie-trimming move. “In France, we would spend hours making filo dough ourselves. What a joy it was to find it already made,” he says. (Most supermarkets as well as Greek or Middle Eastern grocery stores carry filo dough sheets.)

Finally, Southwest flavors helped fine-tune the appetizer. Guerithault used Chimayo chile powder, cilantro and a speck of honey for an unmistakable flavor shift. And, voila, a French appetizer with a California/Southwest/Middle Eastern twist. All that--and healthful, too.

AVOCADO FILO APPETIZER

2 tablespoons low-fat yogurt

1 medium ripe avocado, seeded, peeled and diced

1 tablespoon diced roasted yellow and red peppers

1 tablespoon chopped cilantro

1 tablespoon peeled and diced tomato

1 teaspoon lime or lemon juice

Salt, pepper

2 sheets filo dough

1 teaspoon avocado or olive oil

2 teaspoons Chimayo chile powder or paprika

2 teaspoons honey

Cilantro sprigs

Day before, line bowl with coffee filter. Spoon in yogurt and refrigerate to let drain overnight. Yogurt will be thick.

Mix yogurt with avocado, peppers, chopped cilantro, 2 teaspoons diced tomato and lime juice in small bowl. Season to taste with salt and pepper. Set aside.

Brush each filo sheet with oil and fold to make double layer. Cut each folded sheet into 3 (4-inch) squares. Place on baking sheet, sprinkle lightly with chile powder and drizzle with honey. Bake at 400 degrees 8 minutes or until golden brown. Cool.

To assemble, place 1 tablespoon avocado mixture in center of plate. Top with 1 filo square. Continue alternating avocado and filo, using 3 squares per serving.

To serve, lightly sprinkle chile powder on plate. Garnish with cilantro sprigs and remaining 1 teaspoon diced tomato. Makes 4 appetizer or 2 entree servings.