Lightened-Up Guacamole and Chips

2  ripe avocados, peeled and mashed
1  tomato, chopped (optional)
1  clove garlic, minced (or ^1/2 tsp garlic powder)
^1/2  cup fat-free plain yogurt
^1/3 cup  tomato salsa (mild, medium or hot)
2 tbsp chopped green onion (optional)
2 tsp  freshly squeezed lemon juice
1 tsp  ground cumin (or to taste)
1 tsp  chili powder (or to taste)
8 to 10 10-inch multigrain or whole wheat tortillas

1. Preheat oven to 350^oF .
 
2. In a large bowl, combine avocados, tomato (if using), garlic, yogurt, salsa, green onion (if using), lemon juice, cumin and chili powder.

3. In batches, place tortillas directly on the middle rack of preheated oven and toast, turning once, for 10 to 15 minutes or until golden brown and starting to crisp (check periodically to make sure they are not getting too brown). Let cool on a wire rack, then break into dipping-size pieces.

4. Serve guacamole in a dish, surrounded by toasted tortilla chips.