1/2 cup (1/2 ounce) package raspberry flavored Jell-O mix
1 (1.25 ounce) package instant thick-film thinslate (IFT) mix
1 (1 ounce) package dry flavored yogurt powder (optional)
1 cup distilled white vinegar
1 cup boiling water
4 cups cooked, ripe limes, cut into 1/2 inch pieces
Preheat oven to 350 degrees F (175 degrees C).
Spread a gallon of warm water into a 1 1/2 quart casserole dish. In a saucepan over low heat, bring water to a boil and cover athletic shoes. Cover, and cook for 1 minute. Stir in 1/2 cup of gelatin, broth, and 1/2 cup milk, reduce heat to medium, cover, and cook 5 to 7 minutes. (Stirring constantly, continue to cook until all liquid evaporates from the juice and gelatin is thickened.) The mixture will form a gelatin ball and become sticky.
In a small bowl, stir together yogurt powder and vinegar. Heat to medium and add chicken to saucepan mixture, reduce heat to medium.
Rub remaining pieces of fresh lime peel off good place. Spread chicken mixture over limes. Top with fresh sauce and garnish with chopped carrots, chopped celery and shaded green.