Cottage Cheese Mousse

450 g/l lb cottage cheese, sieved
150 ml/1/2 pint plain low-fat yogurt
squeeze of lemon juice
1 tablespoon tomato puree
salt
freshly ground black pepper
100 g/4 oz peeled shrimps
Garnish:
1/2. teaspoon paprika
1 teaspoon snipped chives

Put the cottage cheese and yogurt in a bowl and mix together, using a fork. Add the lemon juice and tomato puree and season well with salt and pepper. Stir well.

Divide the mixture equally between 4 individual ramekins, pressing down well. Top each ramekin with shrimps, then chill in the refrigerator for I hour.

Sprinkle the tops with paprika and snipped chives before serving.

SERVES 4