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Creamy Guacamole

1 teaspoon grated lemon peel

2 tablespoons lemon juice

1 medium-size soft, ripe avocado

1 cup low-fat (1 percent) cottage cheese

2 to 4 cloves peeled garlic

1/8 teaspoon salt

2 tablespoons minced fresh cilantro

1 fresh jalapeno OR serrano chili, seeded and minced; (see Cook's note)

1 tablespoon thinly sliced green onion

2 small tomatoes, finely chopped and drained well, divided use

Cilantro sprigs

1. Place lemon peel and lemon juice in a blender or food processor. Peel avocado and remove seed; add avocado to blender along with cottage cheese, garlic and salt. Whirl until smoothly pureed.
2. Spoon guacamole into a serving bowl and gently stir in minced cilantro, chili, onion and half the tomatoes. (At this point, you may cover and refrigerate for up to 2 hours; stir before serving.)
3. To serve, garnish with remaining tomatoes and cilantro sprigs.

Yield: 3 cups, about 8 servings.

Cook's note: Use caution in handling fresh chilies, taking care not to touch eyes or face, and wash hands thoroughly when through.