Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Crab Mousse
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- #42720
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
non-stick cooking spray
1 envelope unflavored gelatin
3 tablespoons skim milk
1 package (8 ounce size) Neufchatel cheese, softened
1 carton 8 ounce size) plain nonfat yogurt
1/2 pound fresh lump crab meat, drained
1 cup minced celery
1/3 cup sliced green onions
1 tablespoon lemon juice
1 teaspoon black pepper
1/2 teaspoon prepared horseradish
1 bunch fresh radishes (optional)
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 crab meat, 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.
cook's notes
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.
added by
kellyd
nutrition data
Nutritional data has not been calculated yet.
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