BLACKBERRY MOUSSE CAKE

Ingredients

3/4 all-purpose flour
1/2 cup confectioners' sugar
1/2 cup salted butter, diced
1 egg yolk
4 packets (.25 oz each) unflavored gelatin, like Knox, divided
4 cups fresh blackberries, divided
1 can (15 oz.) apricot halves in light syrup, drained (reserve 3 tablespoons syrup)
1 cup granulated sugar, divided
2 1/2 cups cold heavy cream
3 cups low-fat Greek yogurt, like Fage Total 2%
1 cup sour cream
1 1/2 teaspoons vanilla extract

Directions

For the dough:

1.       Heat oven to 400*F.

2.       In a bowl of electric mixer on medium speed, beat flour, confectioners' sugar, butter and egg yolk 2 minutes.

3.       Using hands, knead mixture until smooth; form dough into 4 inch disk.

4.       Cover in plastic wrap; chill 10 minutes.

5.       On lightly floured surface, roll out dough to 9 inch round.

6.       Transfer dough into 9 inch spring-form pan.

7.       Bake 20 minutes, or until golden brown. Let cool completely.

If you prefer not to make dough you can also pick a crust of your own. I did a graham cracker crust.

For the filing:

1.       In microwav-safe bowl, sprinkle 3 packets gelatin into 1/2 cup water. Let sit 3 minutes.

2.       Microwave 1 minute, stir until gelatin is completely dissolved; set aside.

3.       In food processor; blend 1 1/2 cups fresh blackberries 1 minute, or until smooth.

4.       Press pureed blackberries through fine sieve to remove seeds; discard seeds.

5.       Return blackberry puree to food processor. Add apricots, reserved syrup and 1/2 cup granulated sugar. Puree 2 minutes.

6.       Stir 1/2 cup blackberry mixture into prepared gelatin.

7.       Stir in remaining blackberry mixture.

8.       Chill 20 minutes, or until mixture just starts to mound.

9.       In clean bowl of electric mixture on high speed, beat heavy cream 3 minutes, or until stuff peaks form; fold into blackberry mixture.

10.   Spoon 1/3 cup blackberry cream into prepared crust. Top with 1 1/2 cups blackberries.

11.   Spread remaining blackberry cream on blackberries.

12.   Chill 20 minutes.

13.   In microwav-safe bowl, sprinkle remaining gelatin packet over 1/4 cup water. Let sit 2 minutes.

14.   Microwave 45 seconds; stir until gelatin is completely dissolved.

15.   In bowl, whisk gelatin into 1 cup yogurt; stir in sour cream, vanilla extract and remaining yogurt and granulated sugar.

16.   Spoon yogurt mixture onto blackber-¯cream mixture.

17.   Chill 2 hours, or until set.

18.   Sprinkle with remaining blackberries.

19.   Dust with confectioners' sugar, if desired.

Prep time: 15 minutes
Total time: 35 minutes, plus chilling time.
Makes 14 servings

Per serving:
Calories 405
Protein 9g
Carbohydrates 35g
Fiber 3g
Cholesterol 101mg
Sodium 96mg
Total fat 27 g
Saturated Fat 16g
Trans Fat 1g