BLUEBERRY MOUSSE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Brigand Estate in Wills Point, Texas in 1982. 1 cup blueberry juice 1 envelope unflavored gelatin 1 teaspoon fresh lemon juice 1 cup granulated sugar 1 cup whipping cream 1 teaspoon vanilla 1 graham cracker pie crust In a saucepan combine blueberry juice and lemon juice then sprinkle gelatin over juice. Bring to a slow boil stirring constantly. Once slow boil is maintained add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes syrupy but not set. Whip cream and vanilla to soft peak stage. Gently pour cream into blueberry gelatin mixture. Fold and stir gently until an even color is achieved. Pour into graham cracker crust then refrigerate or freeze.