2 1/2 teaspoons cornstarch
1 (14-ounce) can Eagle Brand Low Fat (or Fat free) Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon lemon juice from concentrate
Red food coloring, optional
1 (8-ounce) container frozen light whipped topping, thawed (Cool Whip)
In saucepan, combine one package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill while making mousse mixture.
In blender, combine remaining package drained raspberries, sweetened condensed milk, and lemon juice; blend until smooth. Place in bowl; stir in small amount of food coloring if desired. Fold in whipped topping.
Spoon half mousse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill at least 1 hour.
VARIATION: Strawberries or blueberries can be replaced for the raspberries!
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