Raspberry Mousse
Fabulous for those raspberry lovers!

• 2 - 10 ounce packages frozen red raspberries in sugar, thawed and divided
• 2 1/2 teaspoons cornstarch
• 1 - 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
• 2 tablespoons lemon juice
• 1 - 8 ounce container frozen lite non-dairy whipped topping, thawed

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

In blender, combine remaining drained raspberries, sweetened condensed milk and lemon juice; blend until smooth. Place in bowl and fold in whipped topping.

Spoon half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill.

Per Serving: 199 Calories; 6g Fat (26.4% calories from fat); 4g Saturated Fat; 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

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