Serves: 6
Total Calories: 174
1. Place almonds in pie pan and put in preheated 325° oven to toast lightly. Remove and set aside.
2. Combine egg white with coffee and salt in a mixing bowl. Beat it with your mixer until it forms soft peaks (see glossary) when you lift the mixer up. Slowly add the 2 tablespoons splenda and beat with mixer until stiff peaks (see glossary) form. Wash and dry the beaters and then whip the cream in the other mixing bowl until it forms soft peaks. (If mixing bowl, cream and beaters are chilled, this will help keep the cream from turning to butter when you whip it, especially in warm weather.)
3. Next fold (see glossary) the 1/4 cup splenda, vanilla and almond extract into the whipped cream. Then fold the almonds into the whipped cream. Now fold the whipped cream mixture into the egg white mixture. Spoon into the 6 paper cups and place in the freezer. Remove the desserts from the freezer before you sit down for dinner so that they can thaw a little bit.
This Coffee Tortoni 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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