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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Blackberry Foolish Moose

So simple, this dessert was named after a simple, Maine animal.......better not go there but suffice it to say, this "moose" is easy to make and super creamy and sweet without added sugar. This is a perfect first recipe for a classic mousse for those of you who have never prepared mousse before.


For 4 Serving(s)


  • 3 cups fresh blackberries(See NOTE)
  • 1 cup apple juice
  • 1 cup cranberry juice
  • 2 (.25-ounce) envelopes plain gelatin
  • 2 cups whipped topping

Blackberry Foolish Moose Directions

  1. Add blackberries and juices to a food processor or blender and puree, on high, until as smooth as possible. Strain through a wire-mesh strainer into a medium saucepan, pressing the pulp against the sides to extract as much juice as possible. You will end up with about 2 cups.
  2. Bring to a boil over medium heat. While mixture is boiling, lightly sprinkle the gelatin over the liquid, whisking at the same time. Do this slowly or the gelatin will clump up.
  3. Continue whisking vigorously and cooking an additional minute.
  4. Remove from heat and transfer to a large bowl. Refrigerate for 30 minutes, or until cooled and starting to thicken.
  5. Remove from refrigerator and whisk in whipped topping. Cover and refrigerate until set and completely cold.
  6. Makes about 4 servings
  7. NOTE: Yes, raspberries, blueberries and strawberries are equally delicious as a substitute in this recipe.