1 lb. pink salmon, drained (canned)
1 pkg. Knox gelatin
2 tbsp. lemon juice
1/2 c. boiling water
1/2 tsp. salt
1 tsp. dill
1 sm. slice onion
1 c. low fat plain yogurt
1/2 c. low fat mayonnaise
1/2 tsp. paprika
Garnish: Cucumber, parsley, pumpernickel

Chill mold in refrigerator. Put gelatin into food processor with metal blade. Pour lemon juice over it. Add boiling water and "whiz." Add salt, dill, onion, and mayonnaise; "whiz." Add salmon; "whiz." Add yogurt and paprika; "whiz." Pour into cold mold; let set in refrigerator for several hours. Remove from mold by placing mold in hot water in sink for 15 to 30 seconds and run knife around edge.