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VANILLA MOUSSE WITH BLUEBERRY SAUCE 2-1/2 cups fresh or frozen blueberries 1/4 cup white sugar 1/4 cup water 1 Tbsp. Watkins Vanilla Dessert Mix 1/8 tsp. Watkins Almond Extract (more or less, as desired) 1 envelope unfavored gelatin 3/4 cup, plus 2 Tbsp. skim milk 4 ounces reduced-calorie cream cheese, softened 8 ounces nonfat plain yogurt 1/4 cup white sugar 2 tsp. Watkins Vanilla Extract Combine blueberries and next three ingredients in a medium saucepan. Cook over medium heat, stirring constantly, 4 to 5 minutes or until sugar dissolves and mixture begins to thicken. Remove from heat and let cool slightly; stir in almond extract. Cover and chill thoroughly. Sprinkle gelatin over milk in small saucepan; let stand 1 minute. Cook mixture over low heat, stirring constantly, until gelatin dissolves. Remove pan from heat; set aside and let cool. Place cream cheese in large mixing bowl; beat until smooth. Add yogurt, sugar, and vanilla; beat until smooth. Add gelatin mixture and beat until smooth. Spoon into individual 1/2 cup molds (or a 3-cup mold), coated with cooking spray. Cover and chill until firm. Unmold mousse onto serving plate. Serve with blueberry sauce. Makes 6 servings http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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