1.In a food processor or blender puree blueberries and sugar.
Strain and discard skins.
Dissolve gelatine in 3/4 cup (185 mL) of warmed reserved blueberry liquid.
Whip evaporated milk until thick and beat in yoghurt.
Mix in gelatine mixture and fold through blueberry puree.
2.Spoon mousse into a wet mould, or eight individual moulds, cover and chill until set.
Unmould and serve.