Makes 6 Servings; approximately 166 calories per serving

1 quart skim milk
2 tablespoons arrowroot
1 package (12 ounces) low fat cottage cheese
36 oysters (about 1 pint)
1 and 3/4 cups oyster liquid**
3/4 cup chopped onion, in all
1/2 cup chopped celery, in all
2 tablespoons diet margarine, in all
2 teaspoons Chef Paul Prudhomme's Seafood Magic
1/4 cup finely chopped parsley

** Drain off the liquid from your oysters. If there is less than 1 and 3/4 cups, add the missing amount in water to the oysters, wait about 10 minutes and drain into the oyster liquid.

Place cottage cheese in blender or food processor and blend about 5 minutes, or until thick and creamy and all lumps are gone. Measure out 1/2 cup of this mock cream, and reserve the rest to use in cream sauces or as a dip. (Or add 2 teaspoons cider vinegar to remainder and use as a sour cream substitute.)

Mix arrowroot with 4 tablespoons oyster liquid and set aside.

In a saucepan over high heat, bring skim milk to steaming (about 200 degrees). Turn off heat.

Place a 10-inch skillet over high heat. When skillet is very hot, add 1/2 cup chopped onion and 1/4 cup chopped celery and cook 2 minutes. Add 1 tablespoon diet margarine and cook another 2 minutes. Add Seafood Magic, and cook 1 minute. Add remaining 1/4 cup each chopped onion and celery, and all of the parsley. When vegetables begin to stick hard to the bottom of the skillet (about 6 minutes), add 1 cup oyster liquid and cook 4 minutes. Add remaining 1/2 cup oyster liquid, stir and cook 1 minute. Add the arrowroot mixture and stir well. Transfer this mixture to a large pot placed over high heat and bring to a simmer. Add the oysters and cook 2 minutes. Add remaining 1 tablespoon diet margarine, and, when it begins to melt, add the skim milk. Cook 4 minutes and turn off heat. Add the 1/2 cup mock cream, stirring until thoroughly blended into mixture. Serve immediately.