Raspberry Mousse - Kings Cookery

Ingredients

Sauce

10 oz pkgs frozen red raspberries in syrup, thawed and undrained

2 1/2 tsp cornstarch

Mousse

10 oz pkgs frozen red raspberries in syrup, thawed and drained

14 ounce cans sweetened condensed milk

2 tbsp lemon juice, *see Note

2 cups whipping cream, whipped to soft peaks

Directions

In a small saucepan over medium heat, COMBINE ten ounces undrained raspberries and cornstarch; COOK and STIR until thickened and clear.

CHILL thoroughly.

In blender, COMBINE ten ounces drained raspberries, sweetened condensed milk and lemon juice; BLEND until smooth.

POUR mousse mixture into a large bowl; WHIP cream and FOLD into mousse; COVER and FREEZE.

Set mousse out to soften about 15 minutes before serving. Scoop into dessert dishes and top with raspberry sauce.

May use fresh lemon juice or bottled juice from concentrate.

From Borden ad in magazine

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 1927 Calories; 69g Fat (31.4% calories from fat); 44g Protein; 294g Carbohydrate; trace Dietary Fiber; 263mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 14 Fat; 19 1/2 Other Carbohydrates.