Coffee Mousse Recipe
Coffee Mousse Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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
  • Crushed coffee granules

Directions

In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee in boiling water; add gelatin mixture. Cook and stir coffee just until gelatin is dissolved (do not boil). Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice cubes are melted and mixture begins to thicken.
In a mixing bowl, beat coffee mixture and about 2/3 cup whipped topping until blended. Fold in 1-1/3 cups topping by hand. Transfer to four individual serving dishes. Top each with 1 tablespoon whipped topping. refrigerate for at least 2 hours. Dust with crushed coffee granules. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Coffee Mousse in Light & Tasty April/May 2004, p29

Nutritional Facts

1/2 cup: 101 calories, 5g fat (5g saturated fat), 0 cholesterol, 4mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  • Crushed coffee granules
  1. In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee in boiling water; add gelatin mixture. Cook and stir coffee just until gelatin is dissolved (do not boil). Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice cubes are melted and mixture begins to thicken.
  2. In a mixing bowl, beat coffee mixture and about 2/3 cup whipped topping until blended. Fold in 1-1/3 cups topping by hand. Transfer to four individual serving dishes. Top each with 1 tablespoon whipped topping. refrigerate for at least 2 hours. Dust with crushed coffee granules. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Coffee Mousse in Light & Tasty April/May 2004, p29

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MY REVIEW
rabbit-stew User ID: 6011057 57790
Reviewed Jul. 1, 2012

"This dessert is great - Especially for diabetics. It's light and not too sweet. The consistency is very good. Next time I make it I think I'm going to sprinkle some dark chocolate shavings on top of each cup. It will really give it a nice finish."

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