Salmon Stuffed Manicotti
|Uncooked manicotti shells||8|
|Canned salmon||15 1⁄2 Ounce, drained and flaked (1 Can)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Snipped fresh parsley||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Dried dill weed||1⁄8 Teaspoon|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 Tablespoon|
|Dried dill||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Seeded chopped cucumber||1 Cup (16 tbs)|
|Snipped fresh parsley||1 Tablespoon|
Prepare manicotti as directed on package.
Rinse in cold water.
In medium mixing bowl, combine remaining ingredients, except sauce and topping.
Stuff each manicotti shell with about 1/4 cup salmon mixture.
Arrange stuffed shells in 10-inch square casserole.
Cover with plastic wrap.
Combine cottage cheese, yogurt, milk, dill weed and garlic powder in food processor or blender bowl.
Process until smooth.