2 (4 serving) pkg.
sugar free raspberry gelatin
2 C boiling water
1 C. crushed pineapple, packed in its own juice, drained (reserve liquid)
2 tsp. lemon juice
3 C. fresh blueberries
1 C. chopped celery
Combine dry gelatin and the 2 cups water. Mix well
Add enough water to reserved pineapple juice to make 1 cup liquid; add lemon
juice to liquid. Blend liquid into gelatin mixture
Cool slightly. Stir in blueberries, pineapple and celery
Pour into 8x8 inch glass dish. Refrigerate until set, about 4 hours
When serving, cut into 8 pieces.