ORANGE CRAB COCKTAIL

6 oz. crab-flavored fish pieces, cut in bite sizes, or 1 (6 oz.) can
crabmeat, drained and cut into bite-sizes
1 (10 1/2 oz.) can mandarin orange sections (water packed), chilled and
drained
leaf lettuce

Dressing:

1/4 c. plain low-fat yogurt
2 Tbsp. cocktail sauce

For Dressing: In small mixing bowl stir together yogurt and cocktail sauce.

To Serve: Line cocktail cups or glasses with lettuce; arrange crabmeat and
orange sections alternately in cups. Drizzle dressing the top. Makes 4
servings.

Per Serving: 95 Calories, 11 g. Protein, 9 g. Carbohydrate, 2 g. Fat, 39 mg.
Cholesterol, 195 mg. Sodium and 289 mg. Potassium.