1 1/2 c. fresh blueberries
1/4 c. concentrated frozen apple juice
1 pkg. unflavored gelatin
1/4 c. cold water
2 tbsp. plain low-fat yogurt
1/2 tsp. ground cinnamon
2 egg whites, beaten stiff

Combine blueberries and apple juice in saucepan and bring to boil. Reduce heat and boil down to 1 cup, mashing berries against side of pan. Remove from heat and chill. Make gelatin according to directions on box.

Stir gelatin into blueberries, setting the bowl over ice. Stir until berries thicken. Fold in yogurt and cinnamon and beat in egg whites. Pour into serving dish and place in freezer for about 1 to 2 hours, until firm. Makes 6 servings.