Ingredients

16-ounce package whole frozen marionberries, thawed
4 tablespoons berry liqueur
1/3 cup sugar

Mousse
1 teaspoon unflavored gelatin
1/4 cup fresh lime juice
1/3 cup canned light coconut milk
1/4 teaspoon coconut flavoring
3 tablespoons sugar
1 cup heavy whipping cream
4 tablespoons shredded coconut (for garnish)
Reserved frozen berries (for garnish)

Directions

For Marionberry Sauce: Puree thawed berries in food processor or blender, reserving some frozen berries for garnish. Strain to remove seeds. Stir in liqueur and sugar. Refrigerate until ready to serve. (Best if made 24 hours ahead.)

In a glass measuring cup, sprinkle gelatin over lime juice; allow mixture to soften for 1 to 2 minutes. Cook in a microwave oven on high (100 percent power) for 20 to 40 seconds. Allow to stand for 2 minutes or until granules are completely dissolved. (Alternatively, place cup in bowl of hot water and stir until completely dissolved).

Combine lime-gelatin mixture, coconut milk, coconut flavoring and sugar in medium-size mixing bowl; set aside until thickened and just beginning to gel (about 15 minutes).

Whip cream until stiff and peaks hold their shape. Fold whipped cream into thickened coconut-lime mixture. Pour into four large muffin tins lined with paper baking cups. Freeze at least 2 hours, or until firm.

To serve: Remove mousse from freezer and allow to thaw for 3 to 4 minutes. Carefully remove paper lining, level top with knife and invert onto dessert plate. Spoon sauce onto serving plate and drizzle over mousse. Garnish with shredded coconut and a few partially thawed berries. Makes 4 servings.

Nutrition information per serving: 480 cal., 4 g pro., 26 g fat, 57 g carbo., 74 mg calcium, 49 mg sodium, 82 mg chol., 6 g fiber.