Low-Fat Blackberry Mousse

My blackberry bushes got hammered this year by all the early-summer torrential rains. The rain simply blew off all the blossoms, and my normally prolific blackberry patch now has nada. Grrrrr.

So, much as it pained me to do it, I made this blackberry mousse with store-bought blackberries. By the way, the first time I made it I decided to opt for the extra fiber that comes with the blackberry seeds. Bad idea. Be sure you strain them out even though it's an annoying extra step.

Low-Fat Blackberry Mousse
If you can't find 2% Greek yogurt, but you *can* get the full-fat version, just "tone" the full-fat version down a bit by stirring in some nonfat regular yogurt.

4 cups blackberries (about 1 pound)
2 envelopes unflavored gelatin
3/4 cup apple cider or juice
3/4 cup sugar
1 teaspoon vanilla extract
1 container (17 ounces) 2% Greek yogurt (about 2 cups)

1. In a food processor, process the blackberries to a smooth puree. Push the puree through a fine-mesh sieve into a large bowl to remove the seeds.
2. In a small bowl, sprinkle the gelatin over 1/2 cup of the apple juice. Let sit for 2 to 3 minutes to soften.
3. In a small saucepan, heat the sugar and remaining 1/4 cup apple juice over medium heat, stirring, until the sugar is dissolved and the syrup begins to boil, about 2 minutes. Remove from the heat. Scrape the softened gelatin mixture into the hot sugar syrup into and stir well to dissolve the gelatin.
4. Stir the gelatin-sugar mixture into the blackberry puree and stir very well to blend.
5. In a large bowl, whisk the vanilla into the yogurt. Keep whisking the yogurt to lighten it, then whisk in the blackberry puree. Spoon into ramekins or goblets, or a 5-cup serving bowl and chill until set, 3 to 4 hours (the shorter time for the individual servings).
Makes 8 servings