The easiest way to unmold any jelled dish is to place the mold upside-down on the plate on which you are planning to serve it, and then, using a hair dryer, blow hot air on the bottom of the mold. If you don't have a hair dryer, cover the bottom of the mold with a warm, damp towel to loosen the contents.

HEAVENLY PUDDING

1 envelope unflavored gelatin
2 tablespoons cool water
¹/4 cup boiling water
3 cups sliced fresh or unsweetened, frozen strawberries, thawed
1 can (8 ounces) pineapple packed in natural juice, undrained
1 small banana, sliced
3 tablespoons sugar

1 teaspoon vanilla extract
1¹/2 teaspoons coconut extract
¹/2 cup plain low-fat yogurt
Fresh mint for garnish
1. Soften the gelatin in the cool water for 5 minutes. Add the boiling water to the softened gelatin and stir until the gelatin is completely dissolved.

2. Put 2 cups of the strawberries in a blender. Set the remaining cup of strawberries aside to add later.

3. Add the dissolved gelatin mixture to the strawberries in the blender. Then add the pineapple and all of the juice from the can. Add the sliced banana, sugar, vanilla and coconut extracts and yogurt to blender. Blend until smooth.

4. Pour the mixture into a bowl and add the remaining strawberries. Mix well. Cover and refrigerate until firm.

5. Spoon the mixture into eight dessert dishes. Garnish with fresh mint.

Makes 8 servings.

Each ¹/2-cup serving contains approximately: 85 calories; 1 gm fat; 1 mg cholesterol; 12 mg sodium; 20 gm carbohydrates; 2 gm protein; 2 gm fiber.