RASPBERRY EGGNOG MOUSSE

FOR THE RASPBERRY SAUCE:
1 (10 ounce) pkg frozen raspberries, thawed
1 teaspoon fresh squeezed lemon juice
2 teaspoons cornstarch
FOR THE EGGNOG MOUSSE:
1 1/2 cups commercially prepared eggnog (any brand)
2 pkg (3 ounces each) cook-and-serve vanilla pudding mix (not instant)
3/4 teaspoon ground nutmeg
1/4 cup Kahlua (or for nonalcoholic use 1/4 espresso coffee, liquid)
TO ASSEMBLE AND SERVE:
1 pint heavy (whipping) cream, whipped
fresh raspberries (optional garnish)
mint sprigs or espresso beans (optional garnish)
ground cinnamon (for garnish)

TO MAKE THE RASPBERRY SAUCE:
In a sauce pan combine raspberries, fresh squeezed lemon juice and cornstarch. Stir constantly over medium heat until thickened. Cool.

TO MAKE THE EGGNOG MOUSSE:
In another sauce pan combine eggnog, dry pudding mix, and nutmeg. Cook until thickened.

Remove from the heat and stir in Kahlua. Place in refrigerator to chill.

TO ASSEMBLE AND SERVE:
Beat the cooled pudding mixture until smooth then fold in the whipped cream.

Fill dessert dishes* 1/2 with mousse then top each with some of the raspberry sauce then mousse again. Garnish if desired with raspberries and mint sprigs if using kahlua in the recipe or if using espresso garnish with espresso beans and raspberries. Sprinkle with a little cinnamon! Refrigerate.

*If you don't want to use individual dessert dishes this looks beautiful in a trifle bowl!

Servings: 6-8
Adapted from source: Lilly Petronka for Christmas Recipes Contest 2004/Celebrating Christmas Magazine