1 tb Granulated gelatin
1/2 c Water; cold
1 c Chicken broth
1/2 ts Salt
1/2 ts Dried dill
1 ts Sugar
1 c Low-fat yogurt
1 c Green pepper; finely chopped
1/2 c Radishes; sliced quartered
1/4 c Green onion; chopped finely
2 tb Fresh parsley; snipped
Crisp lettuce leaves
Combine gelatin and cold water in a saucepan. Slowly heat over low
heat, stirring constantly until gelatin is clear and liquid. Add
chicken broth, salt, dill weed, and sugar; mix well. Chill until it
is of the consistency of unbeaten egg whites. Fold in remaining
ingredients except lettuce; mix carefully. Turn into one 3-cup mold
or six 1/2-cup molds. Cover lightly with clear plastic wrap. Chill
until set unmold on crisp lettuce.
