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Karen's Gourmet
 Low-Carb Recipes

 

By Karen Barnaby

Coffee Jelly

Makes 4 servings

This is very popular in Japan. My version has cream in it, which makes it tastes more like a latte.

  • 2 Tbsp. water
  • 2 1/2 tsp. gelatin
  • 1 1/2 cups water
  • 1 1/2 tsp. liquid sweetener
  • 1 Tbsp. Splenda
  • 1/2 cup brewed espresso
  • 1/2 cup whipping cream

optional whipped cream and whole coffee beans for garnishing

Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.

Total Carbohydrates: 8.17

Carbohydrates per Serving: 2.04

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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