1 pkg. (6 oz.) sugar-free lemon flavor gelatin
1 sm. unpared cucumber, seeded
1 sm. onion
2 tbsp. white vinegar
Leaf lettuce, crisped

1. In medium bowl, dissolve gelatin in 1 cup boiling water; set aside.

2. Shred cucumber and onion over small ball. Squeeze liquid from cucumber and onion into 2 cup glass measuring cup; reserve vegetables. Add enough cold water to vegetable liquid to make 1 1/2 cups; add to dissolved gelatin with vinegar and 1/4 teaspoon salt.

3. Chill until gelatin is the consistency of unbeaten egg white. Stir in reserved cucumber and onion. Pour into 1 quart mold. Refrigerate until firm, 2 to 3 hours.

4. To serve, unmold on lettuce; garnish with cucumber slices if desired. Makes 4 servings; 20 calories each.