Guacamole With Chips And Crudites
|Ripe avocado||1 Medium|
|1% low fat cottage cheese||1 Cup (16 tbs)|
|Lime juice||1 Tablespoon|
|Chopped chives||1 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Corn tortillas||1 Ounce (1 package)|
|Corn oil||2 Teaspoon|
|Leaf lettuce head||1 Small|
|Assorted raw vegetables||1 Cup (16 tbs) (for dipping)|
1. 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.
2. Just before serving, preheat the oven to 400°.
3. 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.
4. Line a serving bowl with lettuce leaves and mound the guacamole on top.