Christmas Vegetable Salad Mold

1 tb Granulated gelatin;

1/2 c Cold water;

1 c Chicken broth;

1/2 ts Salt;

1/2 ts Dried dill weed;

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 kiw 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. Food Exchanges per serving: 1/2 SKIM MILK EXCHANGE; CAL: 44; CHO: 6g; PRO: 4g; FAT: 0g; SOD: 246; Omit salt. Substitute low-sodium chicken broth. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours Nancy O`Brion and her Meal Master.