Pour water into mixing bowl, stir in arepa flour and salt. Continue stirring until a soft dough forms. Knead gently until the dough feels smooth. Tear off ping-pong-ball-size pieces of the dough and shape them into 3 inch patties, about 1/2 inch thick.

Heat 1/2 tsp oil in large nonstick skillet over medium heat. Add 6 arepas and cook, turning once, until golden and crusty on the outside, 3-4 minutes per side. Transfer to a heated plate and keep warm; repeat with remaining oil and arepas. Serve at once. Store leftovers in a zip-lock freezer bag in the fridge for up to 3 days or freeze for 1 month.

1 point per serving (1 arepa).

Variations: Try making arepas with warmed fat-free milk instead of water, and when kneading the dough, knead in 1/2 cup shredded fat-free mozzarella cheese. Add 1/2 point.

To reheat leftovers, wrap them in foil, place on baking sheet and heat at 350F until hot (about 10 minutes). Remove the foil and bake 5 more minutes to crisp. For best results, thaw in refrigerator overnight.