1 (6 oz.) raspberry Jello
2 c. boiling water
1 can (16 oz.) whole cranberry sauce
1 (8 oz.) lemon flavor yogurt
1/2 c. chopped celery
1/3 c. chopped walnuts

Dissolve Jello in boiling water. Stir in cranberry sauce until blended. Refrigerate until Jello mixture is consistency of egg whites. Beat on high speed of mixer until foamy. Fold in yogurt, celery and nuts. Pour into a 6 cup mold. Refrigerate several hours or overnight. Serves 6 to 8.