Serves: 6
Total Calories: 184
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.
This Coffee Tortoni recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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