Raspberry Mousse(Makes 8 To 10 Servings.) - cooking recipe

Ingredients

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

Preparation

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.