1 tbsp. unflavored gelatin
2 tbsp. fresh lemon juice
1/2 sm. onion, cut in chunks
1/2 c. boiling water
1/2 c. light mayonnaise
1/2 tsp. paprika
1 1/2 c. lowfat or nonfat cottage cheese
1 (16 oz.) can salmon, drained, with skin & bones removed, or 2 c. leftover cooked salmon
1/2 tsp. Tabasco sauce

Empty gelatin into blender container. Add lemon juice, onion and boiling water. Cover and blend on high speed 40 seconds. Add mayonnaise, paprika and cottage cheese. Cover and blend on high speed for 30 seconds or until well-blended. Remove cover and add salmon, Tabasco; blend well for 30 seconds. Pour into serving bowl or mold. Refrigerate until set. Sprinkle with dill weed or paprika. Serve with vegetables or crackers.