Salmon Mousse - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1 1/2 c. cold water
1 c. low-fat no-cholesterol mayonnaise
1/2 c. bottled French dressing
1/2 c. drained nonfat yogurt
1 (14 3/4 oz.) can pink salmon, drained, bones removed and mashed
1 small onion, finely chopped
1 c. finely chopped celery

Preparation

Oil a 1 1/2-quart mold.
Place the gelatin and water in a small saucepan; stir over low heat until the gelatin is dissolved, 3 to 5 minutes.
Set aside to cool.