To prepare fresh passion fruit juice, cut passion fruits in half over a sieve set over a bowl to catch juices. Scoop seeds and pulp into sieve and spray with a spatula until juice and most of the pulp has been extracted.
Makes 4 Servings
1 10 ounce package frozen raspberries, thawed
2 teaspoons cornstarch, dissolved in cold water
1/2 cup passion fruit juice
2-1/2 teaspoons unflavored gelatin
1/3 cup water
3/4 cup cool whip free,
12 12 ounce can raspberries for garnish
In blender, puree raspberries and strain puree through a fine sieve into saucepan; stir in cornstarch mixture. Bring to boil over moderate heat stirring continuously. Boil, stirring 1 minute. Chill mixture, partially covered. Sprinkle the gelatin over water, in a small saucepan over moderate heat, stirring until gelatin is dissolved completely. Add the sugar substitute. In a metal bowl, combine well the gelatin mixture and the passion fruit juice. Chill passion fruit mixture set in a larger bowl of ice and cold water stirring until it is the consistency of an egg white. Then fold in the Cool Whip. Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into 4-1/2 cup goblets; chill overnight. Garnish with raspberries.