Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.
Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes.
Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly (without the cream) from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes.
Garnish with more whipped cream if you like and a coffee bean or two.
Note: Makes 4 servings, Total Carbohydrates: 8
|
