Guacamole and chips on a diet? You bet, when they are made with our tasty recipes.

1 pkg. (4 serving size) Jell-O Brand Lemon Flavor Sugar Free Gelatin
1 c. boiling water
1 container (16 oz.) 1% low-fat cottage cheese
1 c. chopped ripe avocado
3/4 c. chopped scallions, divided
1/4 c. drained pickled jalapeno slices
1/4 c. lemon juice
2 cloves garlic
1 to 2 tsp. chili powder
1/4 c. diced tomato
4 sliced ripe olives
Chili Tortilla Chips (recipe follows)

Completely dissolve gelatin in boiling water in small bowl. Pour into blender container. Add cottage cheese, avocado, 1/2 cup of scallions, jalapenos, lemon juice, garlic and chili powder. Blend on slow speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into shallow 5-cup serving dish; smooth top. Chill until set, about 4 hours.

Just before serving, garnish with remaining 1/4 cup chopped scallions, tomato and ripe olives. Serve as a dip with fresh vegetables or Chili Tortilla Chips. Makes 12 servings.

These chips are lower in calories that regular tortilla chips because they are baked and not fried.

6 flour tortillas (7 inches in diameter)
Nonstick cooking spray
Chili powder

Heat oven to 350 degrees F. Lightly spray tortillas with nonstick cooking spray; sprinkle with chili powder. Turn tortillas over; repeat process. Cut into 8 pie shaped wedges. Place on cookie sheet; bake 8 to 10 minutes until crisp and lightly browned. Makes 12 servings.