Almond Coffee Cream

Almond Coffee Cream

  • 2 teaspoons Bittersweet coffee, finely ground to a powder
  • ¼ cup skim milk
  • 2 egg whites
  • ½ teaspoon salt
  • low-calorie sugar substitute (equal to ¼ cup sugar)
  • 1/8 teaspoon almond extract
  • ¼ cup finely chopped almonds
  • 4 ounces nondairy whipped topping, thawed

Dissolve coffee in milk and set aside.

Add the 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/milk mixture, almond extract, and chopped almonds.  Fold in the dietetic topping.

Spoon into individual parfait glasses. Garnish with additional chopped almonds if desired. Freeze until firm.

Serves 6

Patrick Walsh
Patrick Walsh