cups lightly frozen whipped topping, non dairy, thawed or 2 cups two cups whipped cream
orange slice (to garnish)
Serving Size: 1 (170) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 99 g25 %
Total Fat 11.1 g17 %
Saturated Fat 7.7 g38 %
Cholesterol 101 mg
Sodium 172.8 mg
Dietary Fiber 0.3 g1 %
Sugars 41.3 g165 %
Protein 11.2 g
In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
Beat in 1 cup of the hot milk into the egg mixture.
Slowly whisk the egg mixture into the hot milk.
Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.