|Tomatoes||2 Cup (32 tbs), diced|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Celery||1⁄2 Cup (8 tbs), diced|
|Carrots||3⁄4 Cup (12 tbs), shredded|
|Lettuce leaves||1 (For Garnish)|
|Yoghurt/Cottage cheese||Cup (0 tbs)|
Place tomatoes in small saucepan; sprinkle gelatin over tomatoes, mix together with wooden spoon.
Place saucepan on burner over medium heat and bring to a boil.
Remove from heat and add salt and honey; cool mixture.
Stir in lemon juice and rind.
Meanwhile, prepare vegetables.
Add to tomato gelatin mixture.
Turn into a one quart mold and place in refrigerator for three to four hours or overnight to set.
Unmold salad on serving plate lined with romaine or iceberg lettuce leaves.