2 (12-ounce) packages frozen blackberries, thawed
1/2 cup sugar
1/3 cup fresh orange juice
1/8 teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
1 1/2 tablespoons butter
1/2 teaspoon vanilla extract
30 frozen miniature phyllo shells, thawed
1 1/4 cups frozen fat-free whipped topping, thawed
30 fresh blackberries
Combine first 4 ingredients in a large saucepan.
Bring to a boil; reduce heat, and simmer uncovered for 5 minutes.
Strain berry mixture through sieve. Discard solids.
Pour berry juice back into saucepan.
Combine cornstarch and water.
Pour into berry mixture.
Bring to a boil over medium-high heat, stirring constantly. Cook 1 minute.
Remove from heat and add butter and vanilla. Cool slightly.
Spoon 2 teaspoons of berry mixture into each shell.
Chill 2 hours in refrigerator or approximately 15 minutes in the freezer.
Top each tartlet with 1 teaspoon whipped topping and a fresh berry.
Serve immediately or keep chilled until ready to serve.