RASPBERRY MOUSSE

This heavenly mixture of cream and fruit is set in gelatin. Decorate each mousse with fresh raspberries and mint leaves. For a lower-fat dessert, use 2 cups low-fat topping instead  of the whipped cream.

    1 (16 -ounce) can OregoN raspberries in heavy syrup
    5 fluid ounces syrup from the same can of raspberries
    1 (3-ounce) package raspberry Jell-O

    1 cup boiling water
    1 cup whipping cream
    Fresh raspberries for decorating
    Fresh mint leaves for decorating

1.  Drain canned raspberries in a small colander over a bowl and   
     reserve 5 fluid ounces of syrup. Add water to make 5 ounces       
     if there is not enough syrup. Reserve the berries.

2.  In a medium bowl, dissolve gelatin in boiling water, add the    
     5 ounces syrup. Place gelatin in a metal bowl over a larger         
     bowl filled with ice and water; stir occasionally. The mixture      
     should thicken to the point where it resembles egg whites.

3.  In a deep medium bowl, use a mixer to beat whipping cream,        
     then fold into gelatin with berries.

4.  Pour into individual dessert glasses and refrigerate until set.

5.  Decorate each glass with fresh raspberries and a mint leaf.

     Makes 6 servings