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Coffee Mousse

 Coffee Mousse
The recipe for this very low-sugar dessert comes from my daughter. Its texture is light as a cloud and its taste is perfect for coffee lovers. -Vernette Dechaine of Pittsfield, Maine
4 ServingsPrep: 15 min. + chilling


  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 teaspoons instant coffee granules
  • 1/4 cup boiling water
  • Sugar substitute equivalent to 2 teaspoons sugar
  • 2 ice cubes
  • 2 cups plus 4 tablespoons reduced-fat whipped topping, divided
  • Additional coffee granules, crushed


  • In a small bowl, sprinkle gelatin over cold water; let stand for 2
  • minutes. In a small saucepan, dissolve coffee granules in boiling
  • water. Add gelatin mixture; cook and stir just until gelatin is
  • dissolved (do not boil).
  • Remove from the heat; stir in sugar substitute. Add ice cubes; stir
  • until ice is melted and mixture begins to thicken. Transfer to a
  • large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in
  • 1-1/3 cups whipped topping.
  • Spoon into four individual serving dishes; top each with 1 tablespoon
  • whipped topping. Refrigerate for at least 2 hours. Just before
  • serving, dust with crushed coffee granules. Yield: 4 servings.
Nutritional Facts: One serving (1/2 cup) equals 101 calories,

2 of 2

Coffee Mousse (continued)

Nutritional Facts: 5 g fat (5 g saturated fat), 0 cholesterol, 4 mg sodium, 10 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.