Instructions
- COMBINE 1 package undrained raspberries and cornstarch in saucepan; cook and stir until thickened and clear. Chill.
- DRAIN remaining raspberries. Combine with sweetened condensed milk and lemon juice in blender; blend until smooth. Place in bowl; stir in a small amount of food coloring, if desired. Fold in whipped topping.
- SPOON half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce, then remaining mousse mixture. Chill.
- Serve in festive stemmed dessert cups. Tie gold ribbon and a small bow at the base of the stem and cup to create added elegance for your holiday settings.
- Try substituting frozen raspberries with strawberries or blueberries.
Nutritional Facts:
- Serving Size 1/12 of recipe
- Calories Per Serving 260
- Total Fat 8 g
- Calories From Fat 80 g
- Saturated Fat 6 g
- Trans Fat 0 g
- Cholesterol 10 mg
- Sodium 50 mg
- Total Carbohydrates 44 g
- Dietary Fiber 2 g
- Sugars 42 g
- Protein 4 g
