This Apple Mousse, also known as Apple Snow, is a delicate and dreamy dessert that, according to some sources, dates back centuries.
Traditionally made with egg whites, sugar, and stewed apples, it was once considered a light and fancy way to end a meal. And honestly? It still is!
Especially when you give it a modern twist like this lighter version, made with a sugar-free sweetener, velvety applesauce, and a fluffy whipped topping.
The result is something airy, gently sweet, and absolutely refreshing. Serve it in small glasses for a vintage-chic presentation, and don’t forget the final dusting of cinnamon and a crumble of oat cookies for texture.
How to Make Apple Mousse (Step-by-Step)
Start by making your applesauce. Peel, core, and chop about 1 pound of apples, then simmer them with a splash of water, your sweetener, and a little cinnamon.
Cook until soft, then blend until smooth. Let it cool completely. The applesauce can be made 1–2 days ahead and stored in the fridge.
When you’re ready to serve, whip your egg whites with a little more sweetener. For no-bake recipes like this, I prefer pasteurized egg whites from a carton over real eggs.
As for the sweetener, granulated erythritol (like Swerve or allulose) works best because it behaves most like sugar and doesn’t affect the structure too much. Stevia or monk fruit blends can also work, but they don’t offer the same stability or bulk.
Another thing to keep in mind is that because we’re not using real sugar, egg whites won’t get quite as stiff or glossy as in a classic meringue. In this recipe, you’re looking for soft, airy peaks rather than firm structure.
And then it’s time to assemble:
Divide the applesauce between your serving glasses. Gently spoon the whipped egg whites over the top. Then add a small dollop of whipped cream to each glass, a sprinkle of cinnamon, and a handful of crushed oat cookies for crunch.
Serve immediately while the texture is still airy and fresh!
Why You’ll Love Apple Mousse
- Light and naturally sweet with no added sugar
- Visually stunning and perfect for entertaining
- Quick to make with minimal prep
- Budget-friendly using everyday ingredients
- A beautiful blend of textures: smooth, airy, and crunchy
Tips for the Best Apple Snow
- Use tart apples like Granny Smith or Braeburn for balanced flavor
- Let your applesauce cool fully before adding the mousse
- Don’t overwhip the egg whites – soft peaks are just right
- Use sweeteners like erythritol, allulose, or powdered monk fruit blend
- Assemble just before serving to avoid deflation
- Optional but recommended: top with crushed oat cookies for contrast
📌 Apple Mousse (Recipe Card)
Serves: 6
Prep Time: 20 minutes
Chill Time: 1–2 hours for applesauce (can be made ahead)
Best Assembled: Just before serving
Category: Dessert
Light, Gluten-Free (if oat cookies are GF)
Ingredients
- 1 pound apples (about 4 medium), peeled, cored, and chopped
- ¼ cup granulated sweetener (erythritol, allulose, or preferred)
- 1 tsp ground cinnamon (plus more for garnish)
- 1 cup liquid egg whites (Costco’s Kirkland brand will work great here)
- ¼ cup heavy cream (about 2 oz)
- 2–3 oat cookies, crumbled (for topping)
Equipment
- Small saucepan
- Blender or immersion blender
- Electric mixer or hand whisk
- Serving glasses (6 small)
Instructions
- Make the applesauce: In a saucepan, combine chopped apples, a few tablespoons of water, half the sweetener, and cinnamon. Simmer until soft (10–15 minutes), then blend until smooth. Let cool fully before using.
- Whip the egg whites: Just before serving, beat egg whites with remaining sweetener until soft, airy peaks form. Avoid overmixing.
- Whip the cream: In a separate bowl, whip the cream until light and fluffy.
- Assemble: Divide cooled applesauce into six small serving glasses. Spoon whipped egg whites over each, then top with a dollop of whipped cream.
- Garnish: Sprinkle with cinnamon and crushed oat cookies. Serve immediately.
