178.Crab and avocado mousse Recipe: Low Fat, Low Sugar

A nice starter.

Serves 4

2 avocado pears

one 6 oz / 175 g can crabmeat

1/4 pint / 150 ml fish or chicken stock

5 oz / 125 g low-fat yogurt

1/2 oz / 12 g gelatine

3 tablespoons white wine

1/2 pint / 280 ml low-fat mayonnaise

garnish of fresh parsley

  • Halve the pears and scoop the flesh out of the skins. Mash with a fork or in a blender.
  • Drain the crabmeat and add the liquid to the stock.
  • Flake the crabmeat and add to the mashed avocado.
  • Stir the yogurt into the mixture.
  • Warm the wine and dissolve the gelatine into it, then stir in the avocado mixture.
  • Fold the mayonnaise into the avocado mixture.
  • Spoon the mixture into a mould or ramekins and chill until set.
  • Turn out and serve, garnished with prawns, cucumber slices, lemon slices or fresh parsley.