Instructions: Cover a small pan of water and place over high heat. Mix the apple juice and the honey in a small cup. Stir to dissolve the honey. Sprinkle the gelatin over the top and place the cup in the small pan of water, double boiler style, until the gelatin dissolves (6-7 minutes). Puree the berries in a blender or food processor fitted with the steel blade or through a food mill. Strain through a fine sieve to remove the skins. Press well with a spatula to remove all the juice. Discard the solids. Stir the yogurt into the berry juice. When the gelatin is melted, add it to the berry juice and yogurt mixture. Stir to incorporate gelatin. With an electric mixer, beat the egg whites until they start to foam. Add a dash of cream of tartar and continue beating until the whites are stiff but not dry. Fold into the berry-yogurt mixture. Gently pour or spoon the mousse into a 3-cup bowl.

Cover and chill until set (several hours). To serve, spoon the portions from the bowl.

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