Number Served: 4
1/2 cup low-fat cottage cheese
1/4 cup chicken broth
1 tablespoon lemon juice
2 teaspoons mayo
1 teaspoon fresh dill, chopped
1/2 teaspoon olive oil
1/2 cup celery, chopped
1/2 cup scallions, chopped
4 ounces shredded crab meat
1 cup elbow macaroni, cooked
2 teaspoons balsamic vinegar
Preheat oven to 350 degrees F.
Spray small baking dish with nonstick cooking spray.
Combine cottage cheese, broth, lemon juice, mayo and dill in food processor.
Process until smooth and set aside.
Heat oil in small skillet and add celery and onions. Stir frequently and cook unit tender.
Stir in crab, cooked macaroni and vinegar.
Cook 2 minutes and then stir in cottage cheese mixture.
Spoon into baking dish and bake for 15 to 20 minutes at 350 degrees F.
Notes & Variations:
Contributor: Bob Kolowith, RRGC