Crab Mousse

Recipe Ingredients

		Vegetable cooking spray
1		Unflavored gelatin
3 tablespoons	45ml	Skim milk
8 oz	227g	Neufchatel cheese - softened
8 oz	227g	Plain nonfat yogurt
1/2 lb	227g / 8oz	Fresh lump crabmeat - drained
1 cup	110g / 3.9oz	Minced celery
1/3 cup	20g / 0.7oz	Sliced green onions
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Pepper
1/2 teaspoon	2.5ml	Prepared horseradish
		Fresh radishes - (optional)

Recipe Instructions

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 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 with fresh radishes, if desired. serve with melba toast.

Yield: 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.

Source:
Cindy Pawlcyn, Fog City Diner

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