1 (4-serving size) pkg. Jell-O Brand lemon flavor sugar free gelatin
1 c. boiling water
16 oz. 1% lowfat cottage cheese
1 c. chopped ripe avocado
3/4 c. chopped green onions, divided
1/4 c. drained pickled jalapeno pepper slices
1/4 c. lemon juice
2 garlic cloves
1-2 tsp. chili powder
1/4 c. finely chopped tomato
4 pitted ripe olives, sliced

Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese, avocado, 1/2 cup of the green onions, the jalapeno peppers, lemon juice, garlic and chili powder; cover. Blend on low speed, scraping down sides occasionally, about 2 minutes or until mixture is smooth. Pour into shallow 5-cup serving dish; smooth top. Chill until set, about 4 hours.

When ready to serve, top guacamole with the remaining 1/4 cup chopped green onion, the tomato and olives. Serve as a dip with Chili Tortilla Chips or fresh vegetables. Makes about 3 1/2 cups or 10 servings.