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Eggnog Mousse

 Eggnog Mousse
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. —HEALTHY COOKING TEST KITCHEN, GREENDALE, WISCONSIN
4 ServingsPrep: 15 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup reduced-fat whipped topping, divided
  • Additional ground nutmeg, optional


  • 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.
Nutritional Facts: 3/4 cup equals 165 calories, 6 g fat (4 g saturated fat), 97 mg cholesterol, 80 mg sodium, 21 g carbohydrate, trace fiber,

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Eggnog Mousse (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 1 starch, 1/2 reduced-fat milk.