Instructions: Soak gelatin in 1/4 cup cold water.

Add lemon rind to another 1 1/2 cups water; bring to a boil and simmer gently for 5 minutes.

Strain, then measure only 1 cup to use; add gelatin mixture, lemon juice, sweetener, food color, and lemon extract, mix well. Chill until the consistency of unbeaten egg whites.

Fold carefully into yogurt; then fold in diced apples, celery, and walnuts. Mix carefully but well. Turn into a 2 1/2-cup salad mold or into five 1/2-cup molds. Cover and chill until firmly set. Serve as a salad on crisp lettuce.

This recipe yields 5 servings.

Serving size: 1/2 cup.

This recipe is excellent.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.