Blackberry Mousse
1 envelope unflavored gelatin
¼ cup lemon juice
2 cups cottage cheese
1/8 teaspoon nutmeg
1/4 cup sour cream
1 quart blackberries
4 egg whites
1 cup sugar
¼ cup blackberry jelly
Sprinkle gelatin over lemon juice, heat slowly in a small pan until gelatin is melted. Remove from heat and set aside. Add cottage cheese to food processor, process until smooth, add 1/8 teaspoon nutmeg, pour gelatin through tube and blend until smooth. Add sugar and process, add 3 pint berries and pulse several times to chop and not puree berries. Beat egg whites into stiff peaks, fold sour cream into berry mixture and fold berry mixture into egg whites. Pour into greased individual molds and refrigerate at least 8 hours. Melt jelly in a pan and toss in remaining berries to coat. Unmold mousse and top with glazed berries.