Reduced Fat Shrimp Mold

Hi All,

Sorry it’s been a while since my last post, but things have been hectic with the Holidays and the Book.  I’m posting a brand new recipe today—a great appetizer you can use during the Holidays.  I hope you all enjoy it.  A quick note about the book:  all is going well, and it should be out for Mother’s Day.  I’ll keep you updated on the actual release date, and to everyone, thank you for your support.  Have a wonderful Holiday and a healthy New Year.

Greg

Reduced Fat Shrimp Mold

Ingredients

½ cup chopped celery

¼ cup chopped onions

½ cup reduced fat mayonnaise

8 oz reduced fat cream cheese

½ can tomato soup

2 teaspoons Knox gelatin

10 oz bag of frozen baby shrimp

Mix celery, onions, mayo, and cream cheese together.  Set aside.  Heat soup with 2 tablespoons of cold water.  Heat until lukewarm.  Add gelatin to soup and stir until dissolved.  Combine soup with cream cheese mixture and mix well.  Add shrimp and mix well again.  Pour into a mold greased with mayo.  Chill for 24 hours.  Serve with crackers or raw vegetables.