Low Fat Raspberry Mousse

2 (10-ounce) packages frozen red rasp-berries in syrup, thawed, divided
2 1/2 teaspoons cornstarch
1 (14-ounce) can Eagle Brand Low Fat 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

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.

Refrigerate leftovers.

Makes 12 servings

*Option: Use Eagle Brand Fat Free instead of Eagle Brand Low Fat Sweetened Condensed Milk

Variations: Replace frozen raspberries with strawberries or blueberries.