2 tbsp. (2 env.) unflavored gelatin
1/2 cup cold water
3 cups tomato juice
1/2 cup chopped celery
2 tbsp. lemon juice
1 tbsp. grated onion
1 tsp. salt
1 tbsp. agave syrup or honey (or to taste)
1/8 tsp. cayenne pepper
1 (4 1/2 oz.) can shrimp, drained and broken in pieces

Soften gelatin in cold water. Combine in saucepan tomato juice, celery, lemon juice, onion, salt, sweetening and cayenne pepper. Bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in softened gelatin and shrimp. Pour 2 cups into a 1 1/2 quart mold or 9x5x3-inch loaf pan (rinse mold/pan with cold water just before using). Refrigerate until firm.

Prepare Cheese Layer (below). Spoon on top of chilled aspic. Chill until firm. Top with remaining aspic. Chill until firm.

Makes 10 servings.

Cheese Layer:

1 tbsp. (1 env.) unflavored gelatin
2 tbsp. cold water
1/2 cup boiling water
1 1/2 cups sieved cottage cheese
1/4 cup yogurt
2 tbsp. minced parsley
1/2 tsp. salt

Soften gelatin in cold water. Add boiling water; stir until gelatin is dissolved. Add remaining ingredients; mix well.

Submitted by: Loretta