1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 5 servings |
||
| Calories 181 | ||
| Calories from Fat 8 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 84mg | 3% | |
| Potassium 341mg | 9% | |
| Total Carbohydrate 34.3g | 11% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 31.2g | ||
| Protein 7.6g | 15% | |
Mochaccino, Low Fat
By: Annacia
Feb 20, 2007
Now you can have your coffee and eat it too. The cook time is chill time.
SERVES 5
Ingredients
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 (12 ounce) can fat-free evaporated milk
- 1 cup hot brewed coffee
- 1/2 cup sugar or Splenda granular
- 1/3 cup cocoa powder
- 3 tablespoons coffee-flavored liqueur
- Cool Whip (optional)
- cinnamon stick (optional)
- cocoa (optional)
Directions
1
Sprinkle gelatine over milk in blender container; let stand 1 minute.2
Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved.3
Add remaining ingredients; cover.4
Blend on high speed 2 minutes.5
Poup evenly into 5 mugs or dessert glasses.6
Chill 4 hours or until firm.7
Store leftover desserts in refrigerator.8
Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Mochaccino, Low Fat recipes
Browse similar recipes by category
- Course > Desserts > Puddings & Mousses
- Preparation > Simple > Beginner Cook
- Occasion > Taste/Mood > Sweet
- Dietary > Diabetic
Featured Reviews for This Recipe
From: justcallmetoni
On Feb 25, 2007
Silky chocolate with a hint of coffee. You would never believe this dessert is low fat and low calorie. I made a half batch with Splenda and divided it into 2 servings. To one, I added coffee liquor as presented, to the other I added Cointreau. Both were sublime (we shared). The texture is reminiscent of a panna cotta or a cross between a pudding and a gellatin. Since I use Droste cocoa, which has a very intensely chocolate flavor, I might use a wee (and I mean wee) bit less to let the other flavors to emerge a bit more.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved