Mochaccino, Low Fat

Submitted by Annacia

"Now you can have your coffee and eat it too. The cook time is chill time."

 

• 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

1. Sprinkle gelatine over milk in blender container; let stand 1 minute.
2. Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved.
3. Add remaining ingredients; cover.
4. Blend on high speed 2 minutes.
5. Poup evenly into 5 mugs or dessert glasses.
6. Chill 4 hours or until firm.
7. Store leftover desserts in refrigerator.
8. Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.

Reviews

[Charlotte J]

This is so very easy to make! I used 2 ounces espresso and 6 ounces coffee when I made this. The finish dessert was smooth, full of chocolate and coffee flavor. For myself, I would not add any other flavors to this. Made for PRMR 2010.

 

[Outta Here]

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.

 

[justcallmetoni]

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.