Raspberry Mousse(Makes 8 to 10 Servings.)
Raspberry Mousse(Makes 8 To 10 Servings.) is an moderately easy dinner. Made with 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 and red food coloring (optional), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
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.
π· Perfect Pairings
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