Crab Mousse - cooking recipe

Ingredients

1 envelope unflavored gelatin
3 Tbsp. milk
8 oz. Neufchatel cheese, softened
8 oz. unflavored yogurt
1/2 lb. crab meat
1 c. minced celery
1/3 c. chopped green onion
1 Tbsp. lemon juice
1 tsp. pepper
1/2 tsp. horseradish

Preparation

Coat a 4 cup mold with cooking spray.
In saucepan sprinkle gelatin over milk and let stand 1 minute.
Add cheese and cook over low heat until gelatin dissolves and is smooth.
Add yogurt and stir.
Remove from heat.
Add remaining ingredients.
Pour into mold and chill until firm.
Unmold onto a plate and garnish with parsley.
Serve with buttery crackers.
Makes 3 cups.