Almond Coffee Cream
Serves 6. Recipe is from the National Coffee Association.
2 tsps. coffee, finely ground to a powder
1/4 cup skim milk
2 egg whites
1/2 tsp. salt
Low-calorie sugar substitute equal to 1/4 cup sugar
1⁄8 tsp. almond extract
1/4 cup finely chopped almonds
4 ozs. nondairy whipped topping, thawed
1. Dissolve coffee in milk and set aside.
2. Add salt to the egg whites and beat until foamy. Gradually add the sugar substitute and continue to beat until the mixture forms stiff, shiny peaks. Blend in the coffee and milk mixture, almond extract and chopped almonds. Fold in the whipped topping.
3. Spoon into individual parfait glasses. Garnish with additional chopped almonds if desired. Freeze until firm.
Copyright © 2016, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved