Recipe - Guacamole With Chips And Crudites

1 Mediumsize ripe avocado
1 cup Lowfat cottage cheese; (1%)
1 tablespoon Lime juice
1 teaspoon Chopped chives
One fourth teaspoon Red pepper flakes; up to 1/2
Corn tortillas; 7 ounce
package
2 teaspoon Corn oil
1 small Head leaf lettuce
Assorted raw vegetables for
dipping

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