Ingredients

　　One 8-ounce package Philadelphia Light or other light cream cheese

　　One 10 3/4-ounce can cream of mushroom soup

　　1/2 cup no sugar added yogurt

　　2 tablespoons mayonnaise

　　8 small green onions, trimmed and chopped

　　2 large stalks celery, finely chopped

　　One 6 1/2-ounce can crabmeat or 6 ounces cooked fresh lump crabmeat, cartilage and shell picked out

　　Hot sauce to taste (optional)

　　In a bowl, mix together the cream cheese and soup until smooth. Mix in the yogurt, mayonnaise, green onions, celery, crabmeat, and hot sauce, if desired. Cover and chill for 2 hours in the refrigerator or 20 minutes in the freezer.

　　Cooks' Note

　　Serve with whole-grain crackers.

　　Sugar Busters! Quick & Easy Cookbook