Émincé of Avocado in Chervil Cream

[BillT]

Ingredients for 4 persons: 2 California avocados (7 ECC), 1 medium tomato (4.4 ECC), 1 cup crème fraîche* (9.8 ECC), 2 tablespoons yogurt (0.7 ECC), 1/2 teaspoon walnut oil, 1/2 teaspoon herbed mustard, 1/2 lemon (1.9 ECC), 3 tablespoons minced chervil (.1 ECC), a few chervil sprigs, salt, white pepper from the mill.
Preparation Time: 20 minutes.
Preparation: Mix the crème fraîche with the yogurt and the mustard. Add the oil and the fine spices. Add salt and pepper. Dice the tomato. Halve the avocados, remove the pits and peel. Place the avocados on 4 plates with the rounded part on top. Slice them in thin slivers. Spread the avocado slices in fan-shape. Sprinkle them with lemon juice. Coat the avocados with sauce. Garnish with the tomato dices and the chervil sprigs.
Total ECC: 23.9; per person: 6 ECC.
* crème fraîche is a French slightly sour thick cream doesn't curdle when it's heated. Sour cream can be substitute inthis recipe.

[orsolag]

:wave: Hi Bill T. what do you mean when you say herbed mustard? 3tbs herbs,what kind? I found creme fraiche in store-it has less than 1GM CARB PER 2 TBS,Do I still add yougurt and mustard? :confused: bye orsola

[BillT]

Originally posted by orsolag
:wave: Hi Bill T. what do you mean when you say herbed mustard? 3tbs herbs,what kind? I found creme fraiche in store-it has less than 1GM CARB PER 2 TBS,Do I still add yougurt and mustard? :confused: bye orsola orsola, thre are some (French) mustards (like Maille) that have herbs but you can use regular Dijon. You can use whatever herbs you fancy but obviously, Chervil is the obvious choice here. As for the crème fraîche's carbs counts, at 16 tablespoons per cup, yours would put it at 8 ECC per cup. Obviously, the counts were rounded whereas I got mine from the USDA. Still, that's only 1.8 difference!