1 regular size box lemon sugar-free jello
1 can Mexican stewed tomatoes (undrained)
1/2 c. chopped celery
4 green onions, finely sliced (tops and all)
1/4 c. chopped cucumber, seeded (optional)

Prepare jello, using only 1 cup boiling water. Put tomatoes into blender and pulse for 2 to 3 seconds, just enough to break up the fiber. Add to jello. Add chopped vegetables. Spray 9 x 9-inch pan lightly with Pam. Pour in mixture. Chill until firm. "Frost" with equal parts of mayonnaise and sour cream. Sprinkle with dill weed.