Ingredients
| Quantity | Ingredients |
|---|---|
| 3/4 cup | plain fat-free yogurt |
| 1/2 tsp | dried rosemary, crumbled |
| 1 pound | skinless, boneless salmon filletes |
| 1 envelope | (1/4 ounce) unflavored gelatin |
| 2/3 cup | light sour cream |
| 1/4 cup | drained prepared horseradish |
| 2 tbsp | grated onion |
| 2 tsp | grated lemon zest |
| 3 tbsp | fresh lemon juice |
| 1 tsp | salt |
Directions
1. Spoon yogurt into a paper towel-lined sieve set over a bowl. Let drain while you cook salmon. 2. In a large skillet, bring 2 cups water and rosemary to a boil over medium heat. Reduce to a simmer, add salmon, cover, and cook 12 minutes or until just cooked through, turning salmon over once. Lift from cooking liquid and cool to room temperature. 3. Meanwhile, in small measuring cup, sprinkle gelatin over 1/2 cup cold water. Let stand 5 minutes or until softened. Set cup in small saucepan of simmering water and heat until gelatin has melted. 4. Transfer to food processor along with salmon, sour cream, horseradish, lemon zest, lemon juice, salt and drained yogurt. Pulse until mixture is smooth. 5. Transfer to decorateive bowl (or fish-shaped mold), cover and refrigerate at least 4 hours for mousse to set. If you like, unmold onto a platter. Nutrition Information Per serving: 82 cals, 3.3g total fat, 1.4g saturated fat, 0.3g dietary fiber, 21mg cholesterol, 243mg sodium.
Source: Whole Health MD webiste at http://www.wholehealthmd.com