White Chocolate Mousse With Raspberry Compote

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Steps

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In microwavable bowl , with microwave on high , melt the white chocolate , stirring every 30 seconds until smooth.

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Add the marshmallow creme and stir with wooden spoon until blended.

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In large bowl , beat the cream cheese with an electric mixer on medium speed until creamy.

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Add the white chocolate mixture and beat until smooth.

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Stir in the lemon juice.

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Using a rubber spatula , fold in the nondairy whipped topping.

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Combine frozen raspberries and sugar in medium saucepan.

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Bring to a boil over medium-high heat , stirring consrantlv.

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Set aside about 1 tablespoon of the raspberry liquid.

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Boil raspberry mixture , stirring occasionally , until volume is reduced by half , about 8 minutes.

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Combine reserved raspberry juice and cornstarch and mix until smooth.

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Add to raspberry mixture.

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Cook and stir until thickened , about 1 minute.

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Remove from heat and let cool.

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Spoon half of the mousse into eight wine glasses.

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Layer half of the raspberry compote over the mousse layer.

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Repeat th.

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Ingredients

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white chocolate, marshmallow creme, fat-free cream cheese, fresh lemon juice, light non-dairy whipped topping, frozen raspberries, granulated sugar, cornstarch