4 manicotti shells
1 c. low-fat cottage cheese, drained
2 tsp. prepared horseradish
1 (7 3/4 oz.) can salmon, drained, flaked, and skin and bones removed
1 tbsp. butter
4 tsp. all-purpose flour
3/4 c. skim milk
1/2 c. seeded and shredded cucumber (1/2 med.)
Few dashes hot pepper sauce

Cook manicotti according to package direction; drain. Rinse with cold water and drain. Combine cottage cheese and horseradish. Add salmon; toss.

In saucepan melt butter. Stir in flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Stir 1 tablespoon of sauce into salmon mixture.

Place each in an individual casserole or arrange in a 10x6x2 baking dish. Stir cucumber and pepper sauce into remaining sauce. Spoon over manicotti. Cover; bake in a 350 degree oven 25 minutes or until heated through. Serves 4.