Crab Mousse

Course : Seafoods
Serves: 1
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1 spray vegetable cooking spray
1 package unflavored gelatin
3 tablespoons skim milk
8 ounces Neufchatel cheese -- softened
8 ounces plain nonfat yogurt
1/2 pound fresh lump crabmeat -- drained
1 cup minced celery
1/3 cup sliced green onions
1 tablespoon lemon juice
1 teaspoon pepper
1/2 teaspoon prepared horseradish
1 bunch fresh radishes -- (optional)

Preparation / Directions:

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.

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