Prep 20 mins
Cook 0 mins
This mousse does not contain raw eggs. You can substitute raspberry or strawberry marshmallow fluff if you can find it or you can add 3/4 crushed fresh fruit or well drained frozen after it has frozen to "mushy" then return to the freezer and freeze as directed in the recipe.
- In a mixing bowl, combine the fluff with 1/4 cup of whipping cream and the vanilla.
- In another bowl, with a mixer on high speed, beat the remaining 3/4 cup of cream until thick but not stiff. Fold into the fluff mixture.
- Freeze until firm, without stirring and serve.
this recipe is simple and healthier than the raw egg version. i found that using an entire jar of fluff made the mousse very heavy, i used a 1/4 of a jar and it didnt do much to the whip cream, so i guess id say 1/2 a jar would be just right. thanks!!!!