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Coffee Mousse

Coffee Mousse

1 envelope unflavored gelatin
1/4 cup cold water
2 teaspoons instant coffee granules
1/4 cup boiling water
Sugar substitute equivalent to 2 teaspoons sugar
2 ice cubes
2 cups plus 4 tablespoons reduced-fat whipped topping, divided
Additional coffee granules, crushed

In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil).

Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken.

Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping.
Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules. Yield: 4 servings.

Recipe found here: Coffee Mousse

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