Eggnog Mousse Recipe
Eggnog Mousse Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Guests will always find room for this light, fluffy, mouthwatering mousse. It makes an elegant, refreshing finish for heavier meals—and it’s also a great way to use up any extra eggnog in the fridge. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 teaspoons unflavored gelatin
  • 2 cups reduced-fat eggnog
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping, divided
  • Additional ground nutmeg, optional

Directions

In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken.
Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among four dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired. Yield: 4 servings.
Originally published as Eggnog Mousse in Healthy Cooking December/January 2012, p94

Nutritional Facts

3/4 cup: 165 calories, 6g fat (4g saturated fat), 97mg cholesterol, 80mg sodium, 21g carbohydrate (17g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 starch, 1/2 reduced-fat milk.

  • 2 teaspoons unflavored gelatin
  • 2 cups reduced-fat eggnog
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping, divided
  • Additional ground nutmeg, optional
  1. In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken.
  2. Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among four dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired. Yield: 4 servings.
Originally published as Eggnog Mousse in Healthy Cooking December/January 2012, p94

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEggnog Mousse

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review