Mochaccino, Low Fat
photo by Charlotte J
- Ready In:
- 4hrs 20mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 (12 ounce) can fat-free evaporated milk
- 1 cup hot brewed coffee
- 1⁄2 cup sugar or 1/2 cup Splenda granular
- 1⁄3 cup cocoa powder
- 3 tablespoons coffee-flavored liqueur
- Cool Whip (optional)
- cinnamon stick (optional)
- cocoa (optional)
directions
- Sprinkle gelatine over milk in blender container; let stand 1 minute.
- Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved.
- Add remaining ingredients; cover.
- Blend on high speed 2 minutes.
- Poup evenly into 5 mugs or dessert glasses.
- Chill 4 hours or until firm.
- Store leftover desserts in refrigerator.
- Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.
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Reviews
-
Very easy and VERY tasty! I love that involves no cooking, but doesn't have any raw egg whites. Turned out very smooth. I did not have coffee liqueur, so took the suggestion of justcallmetoni, and used Cointreau, which gave it a nice subtle orange flavor, and I love coffee, chocolate and orange together! I used Splenda. Thanks for a dessert I can indulge in without guilt! Made for Winter 2010 Comfort Cafe game.
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Silky chocolate with a hint of coffee. You would never believe this dessert is low fat and low calorie. I made a half batch with Splenda and divided it into 2 servings. To one, I added coffee liquor as presented, to the other I added Cointreau. Both were sublime (we shared). The texture is reminiscent of a panna cotta or a cross between a pudding and a gellatin. Since I use Droste cocoa, which has a very intensely chocolate flavor, I might use a wee (and I mean wee) bit less to let the other flavors to emerge a bit more.