CRAB MOUSSE

Ingredients:

• Vegetable cooking spray
• 1 Envelope unflavored gelatin
• 3 tb Skim milk
• 8 oz Neufchatel cheese, softened
• 8 oz Plain nonfat yogurt
• 1/2 lb Fresh lump crabmeat, drained
• 1 c Minced celery
• 1/3 c Sliced green onions
• 1 tb Lemon juice
• 1 ts Pepper
• 1/2 ts Prepared horseradish
• Fresh radishes (optional)

Preparation:

• Coat a 4 cup mold with cooking spray, set aside.
• Sprinkle geletin over skim milk in a small saucepan, let stand 1 minute.
• Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth.
• Add yogurt, stirring until well blended.
• Remove yogurt mixture from heat.
• Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well.
• Pour mixture into prepared mold.
• Cover and chill until firm.
• to serve, unmold onto serving plate, garnish withfresh radishes, if desired.
• serve with melba toast.
• Yeild: 4 cups.
• Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes.
• to soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. microwave, uncovered, at HIGH 15-20 seconds.