1 container (8 ounces) nonfat pasteurized process cream cheese product, softened
1/4 cup nonfat sour cream
1/3 cup finely chopped onion
1 tablespoon prepared horseradish
1-1/2 teaspoons Butter Buds Sprinkles
Freshly ground black pepper, to taste
1 can (6-1/2 ounces) crabmeat, drained, rinsed and flaked
1 tablespoon fresh lemon juice
1 packet Sweet'N Low
Assorted raw vegetables

In a food processor, process the cream cheese until smooth. Transfer to a medium bowl and stir in the sour cream until well blended, then the onion, horseradish, Butter Buds and pepper to taste. Stir in the crabmeat, lemon juice and Sweet 'N Low. Chill 30 minutes for the flavors to blend. Serve with assorted raw vegetables. Makes 1-3/4 cups or 14 servings.

Per serving (2 tablespoons): 30 calories, 5 g protein, 2 g carbohydrate, <1 g fat, <1 g saturated fat, 10 mg cholesterol, 155 mg sodium

Diabetic Exchanges: 1/2 lean meat exchange

Tip: For Hot Crabmeat Dip, bake, covered, in a preheated 400°F oven 15 minutes, or until heated through. Stir before serving.