Diabetic Almond Coffee Cream
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6
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
- Dissolve finely ground coffee in milk.
- Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff, shiny peaks.
- Blend in coffee/milk mixture, almond extract and chopped almonds.
- Fold in whipped topping.
- Spoon into individual parfait glasses; garnish with additional chopped almonds if desired.
- Freeze until firm.
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