Lemon Yogurt Mold - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon-flavored gelatin
1 c. boiling water
1 (8 1/4 oz.) can crushed pineapple
1 (8 oz.) carton lemon yogurt
1 large cucumber, peeled, seeded and shredded (1 c.)

Preparation

Dissolve gelatin in 1 cup boiling water.
Drain pineapple; reserve syrup.
Add cold water to reserved syrup to make 2/3 cup. Stir syrup into gelatin; cool.
With rotary beater, beat yogurt into gelatin; chill until partially set.
Fold in fruit and cucumber.
Pour into 4-cup mold; chill until firm.
Makes 6 servings.