- 1 1/2 cups plain nonfat yogurt
- 1 large ripe avocado, peeled, pitted,
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cumin
- 3 carrots, peeled, sliced diagonally
- 1 small jicama, peeled, cut into 1/4-inch-thick triangles
- 1 bunch radishes, trimmed sliced
- Fresh cilantro sprigs
- Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.
- Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl.(Can be prepared 6 hours ahead. Cover and refrigerate.)
- Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.