Coffee Tortoni


Serves: 6
Total Calories: 184

Ingredients

1 egg white at room temperature
1 tablespoon instant coffee
1/8 teaspoon salt
2 tablespoons splenda
1 cup heavy cream, whipped
1/4 cup almonds toasted ground
1/4 cup splenda
1 teaspoon vanilla extract
1/8 teaspoon almond extract
6 red maraschino cherries halves

Directions:

1. In a small mixer bowl at medium speed, beat egg white until foamy. Add coffee powder and salt and beat at high speed until soft peaks form. Gradually beat in 2 tablespoons splenda until stiff peaks form.

2. In another small mixer bowl at medium speed, beat cream until stiff. Fold in almonds, 1/4 cup splenda, vanilla and almond extract just until combined. Gently fold in egg white mixture. Spoon into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight.

3. To serve, garnish each with a cherry half. Can be eaten straight from the freezer.

Nutritional Facts:

Serves: 6
Total Calories: 184
Calories from Fat: 163

This Coffee Tortoni recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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