|
|
|
|
|
Mustard & Tarragon Crab Dip
- ¼ cup Iow-fat cottage cheese
- ¼ cup non-fat plain yoghurt
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons dried tarragon
- 1 cup 99% fat-free coleslaw dressing (e.g. Kraft)
- ¼ cup crab meat
- ½ cup chopped seafood extender*
Place cottage cheese in a food processor and process until smooth. Add yoghurt, lemon juice, vinegar, mustard, tarragon and coleslaw dressing and process briefly. Fold through crab meat and seafood extender.
Serve with Iow-fat crackers, vegetable sticks or Pita Chips (page 43).
Serves 6
Per serve: Kilojoules: 203 Calories: 49
Fat: 1 g Saturated fat: 0.2 g Fibre: 0.3 g
Carbohydrate: 16 g Protein: 4.9 g
|
|
|
| |
|
