Ingredients:

• 8 uncooked manicotti shells
• Salmon (10oz), cooked
• 1 cup low-fat cottage cheese
• Snipped parsley 1/2 Cup
• Green onions 1/4 Cup, sliced
• Parmesan cheese 1 Tablespoon, grated
• Lemon peel 1/4 Teaspoon, grated
• 1/8 teaspoon dried dill weed
• Pepper 1/8 Teaspoon
• 1 cup low-fat cottage cheese
• 1/3 cup low-fat plain yogurt
• Skim milk 1 Tablespoon (Sauce:)
• 1/4 teaspoon dried dill weed
• Garlic powder 1/8 Teaspoon (Sauce:)
• 1 cup seeded, chopped cucumber
• Parmesan cheese 1 Tablespoon, grated (Topping:)
• Snipped parsley 1 Tablespoon (Topping:)

Method:

1. Prepare manicotti as directed on package.
2. Rinse in cold water.
3. Drain.
4. Set aside.
5. In medium mixing bowl, combine remaining ingredients, except sauce and topping.
6. Mix well.
7. Stuff each manicotti shell with about 1/4 cup salmon mixture.
8. Arrange stuffed shells in 10-inch square casserole.
9. Cover with plastic wrap.
10. Combine cottage cheese, yogurt, milk, dill weed and garlic powder in food processor or blender bowl.
12. Process until smooth.
13. Pour sauce over shells
14. Heat in a preheated 350 degree oven for approx. 15 minutes until hot throughout.

Yield: 6 Servings