Instructions: Soak gelatin in cold water.

Combine tomato juice in a heavy saucepan. Heat until very hot; stir in gelatin until completely dissolved. Pour into a 9-inch square pan rinsed in cold water. Cool, cover pan, and chill in the refrigerator for several hours. Cut into 1/2-inch cubes.

To serve, pile cubes carefully into wine or parfait glasses. Top each with 1 level teaspoon yogurt, garnish with 1/2 slice lemon, and sprinkle with minced parsley.

This recipe yields 6 servings.

Serving size: 1/2 cup (1/6 recipe).

Note: Low-sodium diets: Substitute unsalted tomato juice and unsalted beef broth.

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