Sprinkle gelatin over 1/4 cup cold water in small bowl; let stand for 2 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Find out the secret ingredient that makes this chocolate-coffee dessert so light and airy.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (0.25-oz.) envelope unflavored gelatin | ||
| ½ c. cold water, divided | ||
| ¼ c. Hy-Vee baking cocoa | ||
| 1 tsp. Hy-Vee medium roast instant coffee granules | ||
| 3 (0.04-oz.) packets Sweet’N Low sweetener | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 2 ice cubes | ||
| 2 c. Hy-Vee frozen light whipped topping, thawed | ||
| Finely chopped Hy-Vee dark chocolate espresso beans, for garnish | ||
| Mixed berries, for garnish |
Things To Grab
- Small bowl
- Small saucepan
- Medium bowl
- 4 (6-oz.) dessert serving dishes
Directions
Bring remaining 1/2 cup water to a boil in a small saucepan. Remove from heat. Immediately stir in cocoa, coffee granules and gelatin mixture; stir until gelatin is dissolved.
Stir in Sweet’N Low sweetener and vanilla. Add ice cubes; stir until ice is melted. Transfer to a medium bowl. Stir in 1 cup whipped topping until combined. Fold in remaining 1 cup whipped topping.
Spoon into 4 (6-oz.) dessert serving dishes. Refrigerate at least 2 hours. Just before serving, garnish with finely chopped espresso beans and berries, if desired.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 4-1/2g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 16g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%