2 (3 oz.) boxes raspberry Jello
2 c. boiling water
1 lg. can whole cranberry sauce
1 c. low-fat or non-fat yogurt
1/2 c. chopped walnuts
1/2 c. chopped celery

Combine raspberry Jello, boiling water and cranberry sauce. Mix until cranberry sauce is dissolved. Set in refrigerator until it starts to thicken. Add yogurt, nuts and celery. Mix. Pour into 5 cup mold and refrigerate overnight.