Crab Mousse
 

Put in any 4-cup mold or 2 2-cup molds.

Cooking spray
1 Env. unflavored gelatin
3 T skim milk
1 (8-oz) Neufchatel cheese, softened
1 (8-oz) carton plain nonfat yogurt
1/2 pound fresh lump crabmeat drained
1 c minced celery
1/3 c sliced green onions
1 T lemon Juice
1 tsp pepper
1/2 tsp prepared horseradish

Coat a 4-cup mold with cooking spray; set aside.

Sprinkle gelatin over skim milk in a small saucepan; let stand 1 minute. Add Neufchatel cheese, and cook over loaw heart, 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, blending well.

Pour mixture into prepared mold. Cover and chill until firm. To serve, unmold onto serving plate; garnish with green onions, if desired. Serve with melba toast. Yield: 4 cups (about 86 calories per tablespoon)

Vitals:
6.9 Protein
5.1 Fat
3 Carbs
34 Cholest.
0.3 Iron
140 Sodium
68 Calcium