Serve as part of a light salad plate, or surround with crackers, Melba toast or fresh vegetables for a delicious appetizer spread.

• 1 envelope unflavoured gelatin
• ½ (125mL) cup cold water
• 1/3 cup (75 mL) minced green onions or chives
• ½ cup (125 mL) chopped fresh dill (not packed)
• 1 tbsp (15 mL) lemon juice
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) granulated sugar
• Dash hot pepper sauce
• 2 tbsp (25 mL) tomato paste
• ¾ cup (175 mL) low-fat plain yogurt
• ½ cup (125 mL) light sour cream
• ½ cup (125 mL) finely chopped celery
• 1 ¾ cups (425 mL) small cooked salad shrimp (12 oz/ 375 g),
• coarsely chopped dill sprigs

In microwave-safe bowl or small saucepan, sprinkle gelatin over cold water; let stand until softened, about 5 minutes. Microwave at high (100%) power for 40 seconds or warm over medium heat until gelatin is dissolved; let cool slightly.

In bowl combine onions, dill, lemon juice, salt, sugar, hot pepper sauce, tomato paste, yogurt, sour cream, celery and gelatin; mix well. Stir in shrimp and refrigerate until mixture begins to set. Spoon into lightly oiled 4 cup/1 L mold or, alternatively, spoon into serving bowl. Cover and refrigerate until firm, at least 3 hours.

Unmold onto serving plate or serve in bowl and garnish with sprigs of fresh dill.

Makes about 4 cups/1 L