This makes a great, creamy guacamole without adding the saturated fats that are in sour cream.  You don't even miss the fats since avocadoes have a high fat content on their own.

Yield: 4 servings

1 avocado, peeled and chunked
½ c plain, non-fat yogurt
¼ c minced onion
1 T minced fresh garlic
¼ c diced fresh tomato
salt and pepper to taste
2 T minced fresh cilantro

Stir the avocado and yogurt together, lightly mashing the avocado, but leaving some chunkiness to it.  Stir in vegetables and season with salt and pepper and  fresh cilantro. 

Hint: Serve alongside eggs at breakfast
         spread on a wrap
         serve on a bed of salad green to go along with your favorite Mexican dishes

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