Raspberry Mousse
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 (566.99 g) package frozen red raspberries in sugar, thawed and divided
- 12.32 ml cornstarch
- 396.89 g Eagle Brand Condensed Milk, not evaporated, I use low-fat
- 29.58 ml lemon juice
- red food coloring (optional)
- 226.79 g frozen non-dairy topping, thawed, I use Lite
directions
- In a saucepan, combine 1 package undrained raspberries and cornstarch.
- Cook and stir over low heat until thickened and clear.
- Chill mixture.
- In blender, combine remaining drained raspberries, Eagle Brand milk, and lemon juice.
- Blend until smooth.
- Place in bowl. (If using red food coloring, add now).
- Fold in whipped topping.
- Spoon half of the mousse mixture into dessert dishes.
- Top with equal amounts of raspberry sauce.
- Then top with remaining raspberry mousse.
- Chill.
- Store left overs covered in refrigerator.
- Cook time is chill time.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania