Coffee Jelly Low Carb Recipe Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two. Recipe Ingredients 2 tablespoons water 2-1/2 teaspoons gelatin 1-1/2 cups water 1-1/2 teaspoons liquid sweetener 1 tablespoon Splenda 1/2 cup brewed espresso 1/2 cup whipping cream Optional Garnish: Whipped cream/Coffee beans Recipe Directions Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens. Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours. Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two. Nutrition information per serving (excluding unknown items): This recipe yields 4 servings 105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Coffee Jelly
Low Carb Recipe
Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two.



Recipe Ingredients
2 tablespoons water
2-1/2 teaspoons gelatin
1-1/2 cups water
1-1/2 teaspoons liquid sweetener
1 tablespoon Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional Garnish: Whipped cream/Coffee beans

Recipe Directions
Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well.

Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.

Nutrition information per serving (excluding unknown items):
This recipe yields 4 servings
105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium.
Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.