CURRIED CRAB SALAD

2 cups fresh fruit; cut up

1 (6 oz.) can or package crabmeat or frozen crabmeat; thawed, drained,   flaked & cartilage removed

3/4 cup celery; sliced

1/4 cup light mayonnaise or salad dressing

1/4 cup plain low-fat yogurt

2 tablespoons skim milk

1/2 teaspoon curry powder

4 cups purchased torn, mixed salad greens

fresh raspberries (optional)

1. Combine fresh fruit, crabmeat and celery in a large mixing bowl.

2. For dressing, stir together mayonnaise, yogurt, milk and curry powder in a small mixing bowl. Line 3 dinner plates with greens. Spoon some of the crab mixture onto each plate. Spoon on the dressing. If desired, garnish with fresh raspberries.

Yields 3 servings

CALORIES: 214; PROTEIN: 13g; FAT: 9g; CARBS: 21g; FIBER: 3g; CHOL: 58mg; SODIUM: 483mg.

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