This Recipe Provided By:
The Peas and Corn Co.

Raspberry Mousse

• 1 pint raspberries 
• 3/4 cup sugar 
• 1 1/2 cups whipping cream

Force berries through a sieve, add sugar and cook until berry mixture thickens, stirring Frequently. Cool. Fold in whipped cream. Freeze. (Makes 1 quart)

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