Shortcut Vanilla Mousse Recipe

Shortcut Vanilla Mousse Recipe
Sometimes after a heavy dinner we need a very light dessert. This Shortcut Vanilla Mousse is not only light, but it can be paired with fresh fruit for a beautiful and delicious ending. I also serve this vanilla mouse with mandarin oranges with Asian main dishes; it makes a nice presentation, and is yummy. It’s important to use good heavy whipping cream, such as 40%, rather than light cream or the dreadful and horrifying food crime of frozen whipped topping which is too sweet and will ruin the dessert. You can use any favorite fruit, such as raspberries, strawberries, blueberries, peaches, or mangos, or a mixture. Serve it chilled well in a fancy bowl.
This easy dessert starts with instant vanilla pudding, but it doesn’t taste instant since it has plenty of real whipped cream folded into it. You can use your imagination to vary the flavor of this easy dessert by changing the flavor of the pudding mix, such as the cheesecake flavor or even lemon. It also makes a good quick chocolate mousse by substituting a dark chocolate or fudge instant pudding mix.

8 Servings

1 3 oz. package instant vanilla pudding
2 cups whole milk

1 cup heavy whipping cream

fresh fruit, for garnish

Whisk together the vanilla pudding and milk; let sit 5-10 minutes to set up. Meanwhile, whip the heavy cream to stiff peaks. Fold the cream into the set vanilla pudding. Cover and chill until serving. Garnish with fresh fruit.

Amount Per Serving
Calories 156 Calories from Fat 118
Percent Total Calories From: Fat 76% Protein 7% Carb. 17%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 49 mg
Sodium 41 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 10% Vitamin C 3% Calcium 0% Iron 1%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.