Lite Raspberry Mousse Recipe

Lite Raspberry Mousse Recipe

  • 2 (10 ounce) packages frozen red raspberries in sugar, thawed and divided
  • 2 1/2 teaspoons cornstarch
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 tablespoons lemon juice
  • Red food coloring (optional)
  • 1 (8 ounce) container frozen lite non-dairy whipped topping, thawed
  1. In saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill.
  2. In blender, combine remaining drained raspberries, sweetened condensed milk and lemon juice; blend until smooth. Place in bowl; stir in a small amount of food coloring (optional). Fold in whipped topping.
  3. Spoon half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill. Store leftovers covered in refrigerator.
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