Raspberry Mousse(Makes 8 To 10 Servings.)

• 2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
• 2 1/2 tsp. cornstarch
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 2 Tbsp. ReaLemon lemon juice from concentrate
• red food coloring (optional)
• 2 c. (1 pt.) whipping cream, stiffly whipped

1. In small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear.
2. Chill thoroughly.
3. In blender, combine remaining 1 package drained raspberries, Eagle Brand and ReaLemon brand; blend until smooth. Place in large bowl; stir in food coloring if desired.
4. Fold in whipped cream.
5. Spoon half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce, then remaining mousse mixture.
6. Chill thoroughly.
7. Garnish as desired.
8. Refrigerate leftovers.

frozen red raspberries, cornstarch, condensed milk, lemon juice from, red food coloring, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345199 (may not work)