Diabetic Almond Coffee Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is light in both texture and calories with nice little almond crunches. It's good all year round but it's especially lovely in the summer. Freezing time not included. Ingredients:
2 teaspoons ground coffee (finely ground. i used instant coffee) |
1/4 cup skim milk |
2 egg whites |
1/2 teaspoon salt |
1/4 cup splenda sugar substitute |
1/8 teaspoon almond extract |
1/4 cup finely chopped almonds |
4 ounces cool whip lite, thawed |
Directions:
1. Dissolve finely ground coffee in milk.
2. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff, shiny peaks.
3. Blend in coffee/milk mixture, almond extract and chopped almonds.
4. Fold in whipped topping.
5. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired.
6. Freeze until firm.
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