Instructions: 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 (recipe follows) or fresh vegetables.

Makes about 3
1/2 cups or 10 servings.

CHILI TORTILLA CHIPS

6 (7-inch) flour tortillas
Non-stick cooking spray
Chili powder

Heat oven to 350 degrees.

Lightly spray tortillas with non-stick cooking spray; sprinkle with chili powder. Turn tortillas over; repeat. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 8 to 10 minutes until crisp and lightly browned.

Makes 48 chips or 12 servings.

NOTE: You could practically elimate the fat content in the tortilla chips by using the new fat free flour tortillas. (Trish)

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