Recipe - Crab Mousse

Vegetable cooking spray
1 Envelope unflavored gelatin
3 tablespoon Skim milk
8 ounce Neufchatel cheese, softened
8 ounce Plain nonfat yogurt
One half pound Fresh lump crabmeat, drained
1 cup Minced celery
1/3 cup Sliced green onions
1 tablespoon Lemon juice
1 teaspoon Pepper
One half teaspoon Prepared horseradish
Fresh radishes (optional)

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 microwavesafe bowl. microwave,
uncovered, at HIGH 1520 seconds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini