Crabmeat Spreadappetizers, diabetic, dips, fish ----SPREAD---- 1/2 cup cottage cheese 1 tablespoon lemon juice 1 tablespoon dry sherry 1 tablespoon ketchup 1 can crabmeat/tuna 2 tablespoon tangy boiled dressing; (recipe below) 2 medium green onions 1 pinch salt 1 pinch pepper ----TANGY BOILED DRESSING---- 2 cup water 1 cup cider vinegar 3 medium eggs 1/4 cup all purpose flour 1 tablespoon dry mustard 1 teaspoon salt 1/4 teaspoon ground pepper 2 tablespoon butter or margerine 1 artifical sweetener 1 equivalent to 1/2 cup sugar Tangy Boiled Dressing: Beat or whisk together water, vinegar, eggs, flour mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly, about 6 minutes until smooth and thickened. Stir in margerine and artificial sweetener. Whisk until smooth. Pour into clean jars. Store, covered, in the refrigerator up to 3 months. Makes 3-1/2 cups boiled dressing Each serving = 2 Tablespoons 1 g carbohydrate 1 g protein 1 g fat 70 kilojoules 17 calories Crabmeat Spread: Drain or press liquid from cottage cheese; place in blender or food processor container with lemon juice, sherry and ketchup. Process 2-3 minutes until very smooth. Rince crabmeat and pat dry. Remove any pieces of shell. Add crabmeat and dressing to cheese mixture. Process with on-off motion 3-4 times just until mixture is well blended. Stir in onions, salt and pepper. Chill at least 1 hour to allow flavours to mingle. Makes 5 servings (1-1/4 cups) Each serving = 1/4 cup 1 protein choice 2 g carbohydrate 8 g protein 1 g fat 210 kilojoules 49 calories Posted by Jane Knox |
