Light salmon mousse

Yield: 12 servings

Measure Ingredient
1 can Red or pink salmon, drained (save liquid; 14 3/4 oz)
1 cup Plain non-fat yogurt
1 cup Non-fat cottage cheese
1 pack Unflavored gelatin
¼ cup Chopped fresh dill and dill sprigs
\N \N Black pepper, to taste
\N \N Thinly sliced peeled cucumber (opt)

Put salmon in large bowl. Remove skin. Mash fish, with bones. In a blander (or with a mixer), combine yogurt, cottage cheese. Pour into salmon. Stir in chopped dill. Pour salmon liquid into small pan. Over low heat, stir in gelatin until dissolved, about 2 minutes. Add to salmon; mix thoroughly. Line bottom of 3- or 4-cup mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). Pour into salmon mixture. Chill 2-3 hours. Unmold, serve with crackers.

Per tablespoon: 16 calories, 2 grams protein, ½ gram carbohydrates, 0 gram fiber, ½ gram fat (⅒ gram saturated), 61 milligrams sodium.

From: Michael Orchekowski Date: 09-24-94

Similar recipes