Instructions: Crab and avocado mousse Recipe: Low Fat, Low Sugar

• Halve the pears and scoop the flesh out of the skins. Mash with a fork or in a blender.
• Drain the crabmeat and add the liquid to the stock.
• Flake the crabmeat and add to the mashed avocado.
• Stir the yogurt into the mixture.
• Warm the wine and dissolve the gelatine into it, then stir in the avocado mixture.
• Fold the mayonnaise into the avocado mixture.
• Spoon the mixture into a mould or ramekins and chill until set.
• Turn out and serve, garnished with prawns, cucumber slices, lemon slices or fresh parsley.