1 pkg. lemon Jello (sugar-free)
1 c. boiling pineapple juice
3/4 c. boiling water
2/3 c. crushed pineapple, drained
1/2 c. raw carrots, shredded
1/2 c. celery, diced
2 tbsp. pimento

Dissolve Jello in juice and water. Cool and refrigerate until Jello is thickened. Add remaining ingredients and pour into mold - serve on lettuce with mayonnaise (low fat).