If you throw in some veggies for dipping, this versatile dish makes a
great snack, first course at a dinner party, or even a fine brown bag
lunch.

Yield: At least 6 servings, each with 3 grams of carbohydrates and1 gram of fiber, for a total of 2 grams of usable carbs and 11 grams of protein.

• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1/2 medium onion, chopped
• 1 can (4 ounces) mushrooms, drained
• 1/2 teaspoon orange extract
• 1 tablespoon Splenda
• 1 package (8 ounces) cream cheese, softened
• 1 can (6 ounces) tuna, drained
• 2 tablespoons fresh parsley
• Grated rind of half an orange
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS 

1. Melt the butter in a small, heavy skillet over medium heat. Add the crushed garlic, chopped onion, and drained mushrooms. Saute until the onion is limp.
2. Add the orange extract and Splenda to the skillet. Stir well and let cool.
3. In a food processor with the S blade in place, place the softened cream cheese, drained tuna, fresh parsley, grated orange rind, salt, and pepper. Pulse to blend.
4. Add the sauteed mixture to the food processor and pulse again until smooth and well blended.
5. Spoon the mixture into a serving bowl and chill. Serve with celery sticks, pepper strips, cucumber rounds, and crackers (for the carb-eaters).