Combine all three berries and apple juice concentrate in a small pot on the stove.

Cook over medium heat until thick, stirring occasionally.

Brew tea bags in boiling hot milk for 5 minutes.

Meanwhile, in a dry stainless steel bowl, pour cocoa powder and Splenda. Using a wire whip, mix well.

Gradually add the hot milk/tea mixture while whipping constantly until mousse mixture is smooth. Mix in the vanilla extract.

Fold in the whipped egg whites.

In each of 6 martini glasses, place 2 tablespoons of fruit compote. Then pour a half-cup of mousse on top.

Refrigerate and serve cold, garnished with a sprig of fresh mint.