Instructions: Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, vinegar and black pepper. Chill until slightly thickened. Stir in yogurt, reduced-calorie sour cream and mustard. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 3 individual plastic containers (for brown-bagging) or serving dishes. Chill until firm, about 2 hours.

Makes 3 1/4 cups or 3 entree servings.

NOTE: you could slightly reduce the fat content by using non-fat dairy items, such as yogurt and sour cream, although it would be slight. (Trish)

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