Absurdly voluminous and satisfying coffee and cream mousse (the whole thing is 156 kcal)

This mousse is creamy, delicate, and very satiating. The texture is close to fluffy ice cream. It takes 5 minutes to make it and another 15-30 in the fridge before it can be served. The “cake” in the photo is almost 9 in wide and 1 and a half in tall. And it’s only 156 kcal.

Ingridients:
155g water
92 g egg packaged egg whites – 50 kcal
10 g gelatine – 28 kcal
20 g nonfat dry milk – 70 kcal
10 ml Vanilla extract – 3 kcal
Optional, that’s my preference – 2ml Cookies and Cream Deiman flavoring
Instant coffee 1 tsp
A pinch of cinnamon
A pinch of salt
A pinch of cream of tartar
6 packs of aspartame
2 g cocoa mixed with erythritol or just cocoa powder – 5 kcal

Instructions

Pour water in a glass. Add gelatine powder, mix. Add dry milk, mix again. Add vanilla extract, instant coffee, cookies and cream flavoring (totally unnecessary) and cinnamon. Mix, heat in the microwave for 30 seconds.
Pour in a bowl, add aspartame (or another preferred sweetener) and beat with a mixer on max speed for 1 minute until the mix becomes foamy and increases in volume.

In a separate bowl, mix egg whites with cream of tartar and salt and beat with the mixer on max speed untill stiff peaks are formed. Combine beaten egg whites with gelatine and mix on max speed for 30 seconds until the mass becomes homogenous (like on the second photo). Your mousse is almost ready. Dust your preferred dish with cocoa powder and lay the mousse in it. Let it firm up in the fridge for 15-30 minutes.

Hang on so wait… that white moussy looking stuff ends up looking cakey?

Would this work with regular milk as opposed to reconstituted dry?

I so wish sugar alternatives didn’t hurt my tum tum 🙁