More and more research is showing that low or no fat is not the way to go
when trying to obtain maximum nutrition from the foods we eat:

http://www.ajcn.org/cgi/content/full/80/2/396

"Design: The subjects (n = 7) each consumed 3 salads consisting of
equivalent amounts of spinach, romaine lettuce, cherry tomatoes, and carrots
with salad dressings containing 0, 6, or 28 g canola oil. The salads were
consumed in random order separated by washout periods of 2 wk. Blood samples
were collected hourly from 0 to 12 h. Chylomicrons were isolated by
ultracentrifugation, and carotenoid absorption was analyzed by HPLC with
coulometric array detection.
Results: After ingestion of the salads with fat-free salad dressing, the
appearance of -carotene, ß-carotene, and lycopene in chylomicrons was
negligible. After ingestion of the salads with reduced-fat salad dressing,
the appearance of the carotenoids in plasma chylomicrons increased relative
to that after ingestion of the salads with fat-free salad dressing (P <
0.04). Similarly, the appearance of the carotenoids in plasma chylomicrons
was higher after the ingestion of salads with full-fat than with reduced-fat
salad dressing (P < 0.02).

Conclusions: High-sensitivity HPLC with coulometric array detection enabled
us to quantify the intestinal absorption of carotenoids ingested from a
single vegetable salad. Essentially no absorption of carotenoids was
observed when salads with fat-free salad dressing were consumed. A
substantially greater absorption of carotenoids was observed when salads
were consumed with full-fat than with reduced-fat salad dressing."