1 (3 oz.) pkg. sugar free lemon Jello
1/2 c. boiling water
1 c. cold water
2 pints fresh blueberries
1/2 c. orange juice
Splenda or other sugar substitute of choice
1 pint low-fat plain yogurt
2 tsp. grated lemon rind
1/2 tsp. ground cinnamon
1/4 c. light rum
Melon slices, whole strawberries and mint leaves

Dissolve Jello in boiling water in medium bowl. Add cold water. Refrigerate about 30 minutes.

Combine blueberries & orange juice in medium saucepan; bring to boiling. Remove from heat and add Splenda to equal 24 tsp. Stir till sweetener is dissolved. Cool at least 10 minutes.

Combine yogurt, lemon rind, cinnamon and rum in large bowl; mix well. Stir in cooled gelatin and blueberry mixture, mixing well. Pour into lightly greased 6-cup mold. Refrigerate 4 hours, or till firm.

To unmold: Run a thin-bladed knife around edge of mold. Dip mold quickly in and out of hot water. Invert onto chilled platter. Shake hard once to release from mold. Garnish with fruit and mint leaves.

Makes 8 servings, 118 calories each.

Submitted by: Karen LaValley