Peaches and Cream Mousse

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 16%
  • Fat: 3.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.3g
  • Carbohydrate: 31.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 25mg
  • Calcium: 0.0mg


  • 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)


  1. Place peaches in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
  2. 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.
  3. 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.
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