Peaches and Cream Mousse

Oxmoor House
2 servings.


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3/4 cup frozen unsweetened peaches, thawed
1 1/2 teaspoons unflavored gelatin
1/4 cup plus 2 tablespoons apricot nectar
1 1/2 tablespoons sugar
1 1/2 tablespoons peach schnapps
1/8 teaspoon almond extract
3/4 cup frozen reduced-calorie whipped topping, thawed
Fresh mint leaves (optional)


Place peaches in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.

Sprinkle gelatin over apricot nectar in a small saucepan; let stand 1 minute. Stir in pureed peaches and sugar. Cook over medium heat, stirring until gelatin dissolves. Remove from heat; stir in schnapps and almond extract. Chill 1 hour or until consistency of unbeaten egg white.

Gently fold in whipped topping. Spoon mixture evenly into 2 (8-ounce) parfait glasses. Cover and chill until set. Garnish with mint leaves, if desired.

Created date

August 2009

Nutritional Information

Calories 185
Caloriesfromfat 16 %
Fat 3.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 31.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 25 mg
Calcium 0.0 mg