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* Frzn, unsweetened, thawed.
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Serve this dessert with whole fresh Blackberries in the summer or possibly, in winter, puree frzn Blackberries to serve as a sauce.
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Crust: In bowl, combine crumbs, almonds and sugar; fold in butter.
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Pat into 8-inch (2 L) square glass baking dish.
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Bake in 350 F (180 C) oven for 10 to 15 min or possibly till fragrant and lightly browned.
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Let cold on rack.
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Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in lowfat milk and cook over medium-low heat, stirring constantly, for 5 - 10 min or possibly till slightly thickened and smooth.
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In bowl, whisk egg yolks; stir in half of the warm lowfat milk mix.
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Return egg yolk mix to pan; cook, stirring constantly, for about 3 min or possibly till thickened.
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Remove from heat; stir in vanilla.
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Stir gelatin into cool water; let stand for 1 minute, then stir half of the mix into custard.
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Cover and set remaining gelatin mix aside for Blackberry layer.
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Lay plastic wrap directly on surface of custard; let cold.
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Pour over crust and chill till set, about 2 hrs.
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Blackberry Layer: Press Blackberries through food mill or possibly fine sieve to mask, remove seeds and make about 1 c. (250 mL).
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Transfer to small saucepan; add in sugar and cook over medium heat for 2 min, stirring to dissolve sugar.
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Remove from heat; stir in lemon juice and reserved gelatin mix till gelatin is dissolved.
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Refrigeratetill consistency of raw egg whites.
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Whip cream; mix in Blackberry mix.
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Spread over custard; cover and chill till set, about 4 hrs.
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(Dessert can be covered and refrigerated for up to 2 days.)
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Cut into squares to serve with forks.
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To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 min or possibly till golden brown.
