Light raspberry mouse

I found a few recipes on here that I thought looked yummy and tweaked this one to my liking. It has a very light taste and is great on any kind of cake. You could substitute any frozen fruit into this recipe. Thanks to the others from which this recipe was created.

Light raspberry mouse


  • 1 12oz. package of frozen raspberries
  • 2/3 cup water
  • 1 cup of sugar
  • 1 T of lemon juice
  • 3 T of cornstarch dissolved in 1/4 cup of water
  • 2 T of cream cheese
  • 1 8oz tub of extra creamy cool whip


  1. Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Let simmer until raspberries have broken down, about 15 minutes. Remove and strain mixture in a fine mesh sieve. Return “juice” to heat and add the cornstarch/water mixture to the raspberry “juice” stirring constantly. Bring it to a boil and simmer for 5 minutes. Remove and cool completely. It should set up into a jelly substance. Beat the cream cheese until smooth. Add the cooled raspberry jelly to the cream cheese and beat until mixed. Stir in the cool whip until it’s mixed in with the raspberry cream cheese.

Comments (6)


I really like this recipe! I didnt strain it (didnt have a fine mesh sleeve) and it ended up working out just fine. Thanks for the recipe! Yum!