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1/2 pound salmon fillets
1 cup plain yogurt
1 tablespoon all purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1 teaspoon prepared horseradish
1 cup chopped seeded unpeeled cucumbers (1 about 1 medium)
1 cup medium seashell macaroni
Place salmon fillets in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until fish flakes easily with fork. Remove fish with slotted spatula; drain. Remove any skin. Flake fish into bite-sized pieces; keep warm.

Mix yogurt and flour in same 2-quart saucepan. Stir in dill weed and horseradish. Heat over low heat until hot (do not boil.) Stir in cucumber and fish. Server sauce over macaroni. Garnish with thinly sliced cucumber, if desired.
Makes 4 servings

Calories 225 Fat 4g Fiber 1g Carbohydrate 29g Cholesterol 20mg Sodium 310mg
Weight Watcher Points - 4 points

Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today