GUACAMOLE WITH CHIPS AND CRUDITES

FOR THE GUACAMOLE:
1 medium-size ripe avocado
1 cup low fat cottage cheese (1%)
1 tbsp. lime juice
1 tsp. chopped chives
1/4 to 1/2 tsp. red pepper flakes
TO SERVE:
1 (7 oz.) pkg. corn tortillas
2 tsp. corn oil
1 small head leaf lettuce
assorted raw vegetables for dipping

TO MAKE THE GUACAMOLE:
Halve and peel the avocado and cut into chunks. Place in a blender with the cottage cheese, lime juice, chives, and red pepper flakes; blend to the desired consistency. Refrigerate the guacamole 2 hours.

JUST BEFORE SERVING:
Preheat the oven to 400 degrees F.

Brush the tortillas lightly with oil. Cut each tortilla into 8 triangles and place on a baking sheet.

Bake the tortilla triangles 5 to 6 minutes, or until browned and crisp. If the tortillas begin to curl, lay another baking sheet on top of them.

Line a serving bowl with lettuce leaves and mound the guacamole on top. Serve with the tortilla chips and raw vegetables.

Makes 8 servings
Source: The Wellness Lowfat Cookbook by the Editors of The Wellness Cooking School and The University of California at Berkeley Wellness Letter