1 (7 oz.) jar green taco sauce
1/3 cup sour cream
1 1/2 cup low-fat cottage cheese
2 tbsp. skim milk
1 clove garlic, minced
1/4 tsp. salt
1/3 cup sliced green onions
8 (7 inch) flour tortillas
8 oz. Monterey Jack cheese (shredded)
1 1/2 cup imitation crabmeat
2 tbsp. Parmesan cheese
chopped ripe olives

In small mixing bowl, combine taco sauce and sour cream; set aside. In blender container combine cottage cheese, milk, garlic and salt. Cover and blend until mixture is smooth. Set aside. Reserve 1 tbsp. green onion.

Spread 1 tbsp. taco sauce mixture over each tortilla. Top with cheese, seafood and remaining green onion. Spoon remaining taco sauce mixture into bottom of greased 12 x 7 1/2 x 2 inch baking dish. Roll up tortillas and place seam side down in baking dish. Bake at 350°F for 12-15 minutes or until lightly golden.