raspberry mousse

8 servings
2 packs (10 oz) frozen raspberries in syrup, thawed
2½ teaspoon Cornstarch
1 can Sweetened condensed milk, 14 oz.
2 tablespoons Lemon juice
  Red food coloring
1 pint Heavy cream, stiffly whipped
  Fresh raspberries (optional, for garnish)

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

In blender, combine remaining package drained raspberries, sweetened condensed milk and lemon juice. Blend until smooth. Place in a large bowl. Stir in food coloring, if desired. Fold in whipped cream.

Spoon half of mousse mixture into dessert or parfait dishes. Top with equal portions of raspberry sauce, them remaining mousse mixture.

Chill thoroughly. Garnish with fresh raspberries, if desired. Serves 8.

Typed for you by Marjorie Scofield 4/16/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes

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