Reduced-fat sour cream and reduced-calorie mayonnaise give this mousse a rich taste without all the fat.
Number of servings : 12 appetizer servings
Prep time: 35 minutes
Cooking time: 10 minutes + 3 hours chilling time
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet : | Low fat
2 tablespoons cold water
1 envelope (2 teaspoons) unflavored gelatin
1-1/2 cups cooked fresh or canned lump crabmeat
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
8 ounces Neufchâtel cheese
1 cup cooked shrimp, coarsely chopped
1/2 cup each finely chopped celery and green bell pepper
3 tablespoons chopped fresh dill, or 2 teaspoons dried dillweed
1/2 cup reduced-calorie mayonnaise
1/4 cup reduced-fat sour cream
1/4 cup chopped green onions (scallions), with tops
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
Very thin cucumber slices, for garnish
Tiny cherry tomatoes, stemmed, for garnish
- Lightly oil a 1-1/2-quart fish-shaped or other decorative mold. Pour the cold water into a small cup and stir in the gelatin. Set aside. Pick through the crabmeat, rinse, drain, and flake.
- In a large saucepan, heat the soup over low heat. Remove from the heat, add the gelatin mixture, and stir until dissolved.
- Fold in the remaining ingredients except garnishes, and spoon into the mold. Cover with plastic wrap and refrigerate 3 hours, or until set. Unmold onto a platter. Surround with the cucumber slices and cherry tomatoes; garnish the mold in any way you wish. Serve with an assortment of crackers.