Description
A recipe for Low Fat Raspberry Mousse

Ingredients

• 2 (10-ounce) packages frozen red rasp-berries in syrup, thawed, divided
  
• 2 1/2 teaspoons cornstarch
  
• 1 (14-ounce) can Eagle Brand Low Fat Sweetened Condensed Milk (NOT evaporated milk)
  
• 1 teaspoon lemon juice from concentrate
  
• Red food coloring, optional
  
• 1 (8-ounce) container frozen light whipped topping, thawed

Preparation
Prep Time: 20 minutes Chilling Time: 1 hour

1. In saucepan, combine one package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill while making mousse mixture.

2. In blender, combine remaining package drained raspberries, sweetened condensed milk and lemon juice; blend until smooth. Place in bowl; stir in small amount of food coloring if desired. Fold in whipped topping.

3. Spoon half mousse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill at least 1 hour. Refrigerate leftovers.

Nutrition
no information available

Serves
Makes 12 servings

Variations
*Option: Use Eagle Brand Fat Free instead of Eagle Brand Low Fat Sweetened Condensed Milk

Variations: Replace frozen raspberries with strawberries or blueberries.