Raspberry Mousse

By michaelmeiner

Ingredients

• 1 3/4 cups fresh or frozen unsweetened raspberries -- thawed
• 3 Tablespoons sugar
• 2 teaspoons cornstarch
• 1 1/3 cups whipped topping

Preparation

Step 1

Press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil and stir for 2 minutes or until thickened. Refrigerate until chilled.

Fold in whipped topping.