Under-The-Sea Salad

Drain the pears, reserving 3/4 cup of the syrup. Dice the pears; set aside.

Place the gelatin and salt in a bowl and add the boiling water. Stir until completely dissolved, at least 2 minutes. Stir in the reserved syrup and the lemon juice. Pour 1 1/4 cups of the gelatin into an 8- by 4-inch loaf pan or 4-cup mold. Refrigerate until set but not firm, about 1 hour (it should stick to your finger when touched).

Gradually beat the remaining gelatin into the cream cheese with a wire whisk until smooth. Stir in the pears and cinnamon. Spoon over the gelatin layer in the pan. Refrigerate until firm, 4 hours. Unmold. Serve on salad greens, if desired. Garnish as desired.

This recipe yields 6 servings.

Each serving: 196 calories ; 120 mg sodium; 31 mg cholesterol; 10 grams fat; 6 grams saturated fat; 25 grams carbohydrates; 4 grams protein; 1.76 grams fiber.