Strawberry Mousse

Lightly oil a 4-cup mold. In a small bowl, combine the gelatin with 2 tablespoons of water and soften for 5 minutes. Halve a few more then half of the strawberries, then sprinkle the cut sides with 1 tablespoon of sugar and set aside.

In a blender or food processor, purée the yogurt, remaining strawberries, banana, cinnamon, and 2 teaspoons of sugar.

In a small saucepan, bring ¼ cup of water to a boil. Add the gelatin, stir, and heat until the gelatin is completely dissolved.

In a separate saucepan over medium heat, warm the strawberry purée until it is hot to the touch but not boiling. Add the gelatin mixture and stir to combine.

Place half of the sweetened strawberries in the mold, cut side up. Pour half of the yogurt mixture over the berries. Add the remaining strawberries and top with the remaining yogurt mixture. Refrigerate for at least 4 hours, or overnight. Unmold before serving.