Dessert

Eggnog Mousse

To serve, layer gingersnap cookie crumbs into the bottom of each mini-dessert dish. Top each with a dollop of eggnog mixture. Add another layer of crumbs and another of eggnog mixture. Garnish with whipped cream and a mini peppermint stick or candy cane just before serving.

1 cup chilled, best-quality prepared eggnog

3/4 cup plus 2 tablespoons chilled whole milk

1/8 teaspoon fresh-ground nutmeg or to taste

1/8 teaspoon pure vanilla extract

1 tablespoon brandy

1 tablespoon dark rum, to taste

1 (4-serving) packages vanilla-flavored instant pudding and pie filling

3/4 cup whipped cream or thawed non-dairy whipped topping

Combine eggnog, whole milk, nutmeg, vanilla, brandy and rum. Stir well.

Add the instant pudding powder and whisk 2 minutes, until well mixed and thickened. Fold in whipped cream until well combined. Refrigerate at least 2 hours before serving. Makes about 4 cups.

Source: Adapted from Seasons 52.

Per 3 ounce serving: 78 calories (26 percent from fat), 2.3 g fat (1.4 g saturated, 0.6 g monounsaturated), 17.9 mg cholesterol, 1.7 g protein, 11.4 g carbohydrates, 0 fiber, 152 mg sodium.