Ingredients

1 pound vine-ripe tomatoes, chopped
2 tablespoons chopped onion
8 ounces fat-free cream cheese
2 tablespoons fat-free sour cream
1 tablespoon tomato paste
1 packet unflavored gelatin
1/3 cup fat-free chicken broth
1 teaspoon lemon juice
Salt and freshly ground pepper
1 tablespoon chopped fresh dill

Directions

Put the tomatoes and onions in a food processor and blend until they become somewhat soupy. Strain through a sieve into a large bowl. Discard the remaining seeds and skins. Whisk in the cream cheese, sour cream and tomato paste until there are no lumps. In a small saucepan, add gelatin, chicken broth and lemon juice. Stir until softened, and then warm the saucepan over low heat until the gelatin has dissolved. Whisk gelatin mixture into the tomato mixture, and season with the salt and pepper to taste.

Fold in the dill, and pour the tomato mousse into six ramekins. Refrigerate until uncovered for at least 2 hours. Serve in the ramekins, or dip the ramekins in hot water, run a knife around the edge of the molds, and invert onto plates.