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
- In small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear.
- Chill thoroughly.
- 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.
- Fold in whipped cream.
- Spoon half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce, then remaining mousse mixture.
- Chill thoroughly.
- Garnish as desired.
- 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)