2-1/2 cups fresh or frozen blueberries
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
Watkins Independent Associate #099046N
Watkins Online Catalog: http://www.watkinsonline.com/jcooper