Crab Mousse

---------- Recipe via Meal-Master (tm) v8.02

Title: CRAB MOUSSE
Categories: Low-fat, Appetizers
Yield: 1 servings

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)

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.

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