Guacamole

A little avocado goes a long way, boosted by spinach, buttermilk and
classic guacamole seasonings.  If you like, serve with plenty of baked nonfat
tortilla chips instead of the pita chips.

Makes 4 servings

Ingredients

4 small pitas, halved horizontally and cut into wedges
2 cups packed cleaned spinach leaves
1/4 cup low-fat buttermilk
1/2 red onion, finely chopped
1 tbsp drained canned chopped green chiles
1 tsp fresh lime juice
1/4 medium avocado, peeled and sliced
2 plum tomatoes, chopped
1/4 cup chopped cilantro

Preheat oven to 400 degrees.  Arrange the pita wedges on a large nonstick
baking sheet.  Bake until crisp, 4-5 minutes.  In a pot of large boiling water,
cook the spinach about 1 minute; drain well and squeeze dry.  In a food
processor, combine the spinach, buttermilk, half of the onion, the chiles and
lime juice; puree until the spinach is finely chopped and the mixture is
well-combined (do not overblend).  In a medium bowl, mash the avocado.  
Stir in the spinach mixture, the tomatoes, cilantro and the remaining onion.
 Serve with the pita chips.  

POINTS:  2.5 

PER SERVING:  124 Calories, 5 g Protein, 3 g Fat, 212 mg Sodium,
1 mg Cholesterol, 2 g Dietary Fiber, 20 g Carbohydrate

NOTE:  Guacamole - usually loaded with fat - is lightened up by replacing
much of the fatty avocado with spinach, buttermilk and tomato.  Creative
seasoning with chiles, cilantro and lime juice helps replace the lost fat with more flavor.