Total Time
20mins
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.

Directions

  1. In a mixing bowl, combine the fluff with 1/4 cup of whipping cream and the vanilla.
  2. 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.
  3. Freeze until firm, without stirring and serve.

Reviews

(1)
Most Helpful

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!!!!

cookinNpinkCROCS November 19, 2009

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