Chill time: 4 hours or more
Makes 8 cups
2 small packages sugar-free lemon gelatin
1 cup boiling water
1 cup cold water
1 can reduced-fat tomato soup
3 ounces reduced-fat cream cheese
1 cup light salad dressing, such as Miracle Whip Light
1 onion (preferably Vidalia or another sweet onion), finely chopped
1 green, 1 red and 1 yellow pepper, finely chopped
1 cucumber, preferably English, peeled and finely chopped
2 cups finely chopped celery
HOW TO:
Dissolve gelatin in boiling water, then add cold water and stir well. Separately, heat tomato soup, cream cheese and salad dressing in a medium saucepan, stirring until combined and smooth. Removed from heat, add gelatin mixture and stir until well combined, then set aside to cool. Meanwhile, chop vegetables finely. Stir vegetables into the gelatin-soup mixture. Pour into a lightly oiled gelatin mold or serving bowl and refrigerate until set. If using a gelatin mold, unmold onto a bed of torn lettuce and garnish with grape tomatoes.
