Creamy Guacamole

1 tsp lemon peel

2 tbsp lemon juice

1 medium avocado

1 cup 1% cottage cheese

2-4 cloves garlic

1/8 tsp salt

2 tbsp minced cilantro

1-2 jalapeno, seeded and minced

1 small red onion, chopped

2 small tomatoes, finely chopped and drained well

Place lemon peel and lemon juice in food processor. Peel and pit avocado; add to food procesor. Add cottage cheese, garlic and salt. Process until smooth. Spoon into bowl and add cilantro, jalapeno, onion and tomato.

1/3 cup=68 cal/4 g. fat/1 g. fiber/1.5 pts

1/2 cup=102 cal/6 g. fat/1 g. fiber/2 pts

I like to serve homemade corn chips to eat my guacamole with. They are very simple--Preheat oven to 500. Cut each tortilla into 8 wedges. Place on cookie sheet and cook for 4 minutes, turn wedges over and cook 2 more minutes. They can be stored up to 5 days in a airtight container.

They are 1 point for 12 chips, 2 points for 18 chips or 3 points for 24 chips.