Ingredients    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 Instructions    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.