Mocha Spanish Cream

90 Cal

Nutritional Facts

Serving Size: 1/2 Cup

Servings per Recipe: 4

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	90 Cal	Calories from Fat	4 g
Total Fat	4 g	Saturated Fat	-
Cholesterol	110 mg	Sodium	-
Total Carbs	6 g	Dietary Fiber	-
Sugars	-	Protein	8 g

1 envelope unflavored gelatin, 1/4 cup cold water, 2 eggs, separated, 1 1/2 cups low-fat milk, scalded, 1 teaspoon instant decaffeinated coffee, 1/2 teaspoon vanilla, 6 packets Sweet’ N Low zero calorie sweetener, divided

In small bowl, soften gelatin in cold water. In top of double boiler, beat egg yolks; blend in milk. Cook, stirring constantly, over hot water until mixture thickens slightly. Add softened gelatin and coffee; stir until dissolved. Remove from heat. Stir in vanilla and 3 packets Sweet ‘N Low. Chill until mixture is consistency of unbeaten egg whites. In a large bowl, beat egg whites with electric mixture until foamy. Add remaining Sweet ‘N Low. Beat until stiff. Fold chilled custard mixture into egg whites. Pour into serving dishes. Chill until set.