Raspberry Mousse


Ingredients

1 (10 ounce) package frozen raspberries in light syrup, thawed
8 shortbread cookies
3 Tablespoons GOLDEN BLOSSOM HONEY
1/2 pint fresh raspberries, rinsed
4 egg whites

Directions

In a blender or processor puree thawed raspberries with syrup, cookies and honey. Pour into bowl. Beat egg whites in a separate bowl until stiff and glossy. Fold into raspberry puree, gently add the fresh beries. Spoon the dessert into parfait glasses. Refrigerate 1 to 2 hours.


golden blossom honey product