Raspberry Mousse - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen 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
2 c. (1 pt.) whipping cream, stiffly whipped

Preparation

In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear.
Chill thoroughly.