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Coffee Jelly
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This is very popular in Japan. This version has cream in it, which makes it tastes more like a latte.
2 Tbl water
2-1/2 tsp. gelatin
1-1/2 cups water
1-1/2 tsp. liquid sweetener
1 Tbl Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
optional whipped cream and whole coffee beans for garnishing
Place the 2 Tbl 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.
Total Carbohydrates: 8.17
Carbohydrates per Serving: 2.04
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