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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. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    4 servings

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 4 dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Nutrition 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.

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Reviews

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Average Rating:
  • Johnathan
    Feb 20, 2019

    k

  • Kara
    Dec 24, 2018

    This was such a disappointment! The gelatin never was able to make the egg nog “light and fluffy,” nor did 3/4 cup of whipped cream. I do recommend whisking the gelatin to help it blend. I wish the recipe gave estimates for time (such as how long to heat on the stove or how long in the fridge). Something just didn’t add up. I ended up adding the rest of the whipped cream and tried to make a trifle with pound cake.