Tuna Cakes With Dill Tartar Sauce

4 Points per Serving

Vegetable cooking spray

3/4 cup finely chopped celery

3/4 cup finely chopped onion

2 tablespoons light process cream cheese product, softened

2 teaspoons lemon juice

1/8 teaspoon white pepper

dash ground red pepper

1/3 cup fine, dry breadcrumbs

1 teaspoon dried whole dillweed

1 9-1/4-ounce can 60%-less salt tuna in water, drained

1 egg white

Dill Tartar Sauce (see recipe)

1 Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion; saute until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake.

2 Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat proceudre with remaining cakes. Serve with Dill Tartar Sauce.

Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).

cakes alone CALORIES 156 (24% from fat) PROTEIN 17.1g; FAT 4.2g (SAT 1.2g, MONO 0.8g, POLY 1.3g); CARB 12g; FIBER 1.5g; CHOL 7mg; IRON 2.2mg; SODIUM 218mg; CALCIUM 59mg

Dill Tartar Sauce

1 Point per serving

2 tablespoons reduced-calorie mayonnaise

1 tablespoon plain nonfat yogurt

1 tablespoon finely chopped onion

1 tablespoon peeled, finely chopped cucumber

1 teaspoon dried whole dillweed

1 teaspoon lemon juice

Combine all ingredients; stir well.

Yield: 1/4 cup (serving size: 1 tablespoon).

sauce alone CALORIES 24 (75% from fat) / PROTEIN 0.4g / FAT 2g (SAT 0.3g, MONO 0.6g, POLY 1g) / CARB 1.3g / FIBER 0.1g / CHOL 3mg / IRON 0.1mg / SODIUM