Serves: 6
Total Calories: 248
1. In a small saucepan, mix gelatin and heavy cream let stand for 1 minute. Whisk in splenda, cocoa powder and coffee granules. Stir over low heat until gelatin dissolves.
2. Pour gelatin mixture into a large metal bowl. Stir in vanilla. Place bowl in a larger bowl which contains cold water and ice. Stir gelatin mixture until the consistency of unbeaten egg whites. Remove bowl from ice water. Stir in 1/2 cup whipped topping.
3. In a small mixer bowl at high speed, beat egg white until soft peaks form. Fold into gelatin mixture until no white streaks remain. Pour into six 4-ounce stemmed dessert glasses or dessert dishes. Chill for 1 hour or until set.
4. Garnish each serving with 1 tablespoon of the whipped topping.
This Mocha Bavarian recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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