3/4 c. tomato juice
1 envelope unflavored gelatin
1 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1 c. plain low fat yogurt
1/4 to 1/2 tsp. dill weed
6 oz. small cooked shrimp
Watercress lemon wedges

Pour tomato juice into 2 quart pan; sprinkle with gelatin and let stand 5 minutes. Place over medium heat and stir until gelatin is dissolved. Remove from heat and cool slightly. Add lemon juice, Worcestershire sauce, yogurt, dill all but 10 shrimp, and salt to taste.

Blend 1/2 the mixture in blender or processor until smooth. Pour into 2 1/2 cup mold. Repeat with rest of mixture. Cover and chill for 4 hours. To serve; unmold garnish with watercress, reserved shrimp and lemon wedges.