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CRABMEAT DIP
18
1 package (8 oz.) light
cream cheese
1 cup reduced-fat cottage
cheese
1
⁄
4
cup reduced-calorie
mayonnaise
1 can (6
1
⁄
2
oz.) crabmeat,
flaked
1 tablespoon lemon juice
3 tablespoons chopped
green onions
1
⁄
2
teaspoon garlic salt
3 drops hot pepper sauce
Place cream cheese, cottage cheese, and
mayonnaise in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 6 and beat about
1 minute, or until well blended. Stop and scrape
bowl. Add all remaining ingredients. Turn to
Speed 6 and beat about 1 minute, or until all
ingredients are combined.
Refrigerate until well chilled. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat,
12 mg chol, 180 mg sod.
4 ounces light cream
cheese
1
⁄
2
cup marshmallow
cream
1 can (8 oz.) crushed
pineapple, well drained
2 teaspoons grated
orange peel
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Add
marshmallow cream, pineapple, and orange peel.
Turn to Speed 4 and beat about 30 seconds. Stop
and scrape bowl. Turn to Speed 4 and beat about
30 seconds. Refrigerate at least 2 hours. Serve with
sliced fresh fruit, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per serving: About 61 cal, 1 g pro, 11 g carb,
2 g fat, 3 mg chol, 58 mg sod.
CREAMY PINEAPPLE FRUIT DIP
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