I'm a huge fan of eggnog so when I saw this recipe in the December '11/January '12 issue of Healthy Cooking, I knew it was worth trying out. I had actually never made mouse before so was a little apprehensive, but it turned out perfectly. This doubles or triples well - I made a triple batch for our family Christmas last weekend and it was a huge hit! Unfortunately I forgot to take a picture of it before it was devoured...
Eggnog Mousse
2 tsp. unflavored gelatin
2 c. reduced-fat eggnog
2 Tbsp. sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 tp. vanilla extract
1 c. reduced-fat whipped topping, divided
Additional ground nutmeg, optional
In a small saucepan, sprinkle gelatin over eggnog and let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolve. Stir in the sugar, cinnamon, and nutmeg until sugar is dissolved. Transfer to a small bowl and 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 and sprinkle with additional nutmeg if desired.
Yields 4-6 servings.
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