Raspberry Mousse
Ready In: 45 mins
Serves: 6
Ingredients
- 2 (10 ounce) packages frozen red raspberries in sugar, thawed and divided
- 2 1⁄2 teaspoons cornstarch
- 14 ounces Eagle Brand Condensed Milk, not evaporated, I use low-fat
- 2 tablespoons lemon juice
- red food coloring (optional)
- 8 ounces 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off