3 med. oranges
1 (8 oz.) pkg. lemon Jello
3/4 c. boiling water
1 c. thawed whipped topping
1/2 c. plain yogurt or sour cream
1/8 tsp. almond extract
1/2 c. chopped toasted almonds

Grate 1 teaspoon peel from orange ends. Half oranges crosswise. Remove sections, scrape oranges clean, scallop if desired - reserve juice. Add water to juice to make 1/2 cup. Dissolve Jello in boiling water; add measured liquid. Chill until slightly thickened. Blend in whipped topping, yogurt, extract and peel; add almonds and orange pieces. Chill until very thick. Spoon into shells or dessert cups; chill. Garnish with lemon wedge.