Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           low-sodium chicken broth
                        (13 3/4 oz)
   2      packages      jell-o lemon gelatin
                        (sugar free -- 4 serving size)
   1      cup           cold water
   1      can           crushed pineapple -- ,undrained
                        (in unsweetened juice)
   2      tablespoons   lemon juice
     1/2  teaspoon      dried tarragon leaves
                        (crushed)
   1      dash          white pepper
   1 1/2  cups          cubed cooked chicken breast
     1/2  cup           chopped parsley
     1/4  cup           chopped red pepper

Preparation:

Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers or serving dishes. Refrigerate until firm, about 2 hours.

Nutritional Information:

160 calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g protein.