Raspberry Mousse

Recipe By : Borden Eagle Brand Sweetened Condensed Milk
Serving Size : 8 

20 ounces raspberries in syrup -- thawed
2 1/2 teaspoons cornstarch
14 ounces sweetened condensed milk
2 tablespoons lemon juice
red food coloring -- optional
2 cups whipping cream -- stiffly whipped

In small sauce pan, combine 1/2 of the undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly. In blender, combine remaining drained raspberries, sweetened condensed milk, lemon juice; blend until smooth. Place in large bowl; stir in food coloring if desired. Fold in whipped cream. Spoon half the mouse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.