2 - 10 ounce
packages frozen red raspberries in sugar, thawed and divided
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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