1 (3 oz.) pkg. lemon Jello
1/2 c. boiling water
1 (8 oz.) can crushed pineapple, undrained
1 sm. can mandarin oranges, drained
1 tbsp. lemon juice
2 (8 oz.) containers lemon or vanilla yogurt
1 c. shredded coconut

Dissolve Jello in boiling water. Stir in undrained crushed pineapple and lemon juice. Chill until slightly thickened, then add remaining ingredients and stir gently. Pour into 4 1/2 cup ring mold. Chill several hours or overnight. To serve, unmold onto serving plate. May also be made in a 9 inch square pan.

Variation: Jello with Nutra-Sweet may be substituted, plain no-fat yogurt may be used instead of lemon or vanilla yogurt. Yield: 6 servings.