Pomegranate-Strawberry Mousse

In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)

In a small bowl, sprinkle the gelatin over 1/4 cup of the pomegranate juice. Let stand until softened Meanwhile, in a small saucepan, combine the remaining 1/4 cup pomegranate juice and the sugar , and bring to a simmer to dissolve the sugar. Stir the softened gelatin into the saucepan and cook over very low heat, stirring, until the gelatin is dissolved, about 1 minute.

Add the gelatin mixture to the strawberry puree and process until well combined. Add the yogurt and process briefly just to blend.

Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.