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Rachael Ray's 30-Minute Healthy Recipes

Coffee and Cream Jello Parfait

(Coffee Jelly (Gelatin))


* 2 Tbsp. water
* 2 1/2 tsp. gelatin
* 1 1/2 cups water
* 1 1/2 tsp. liquid sweetener
* 1 Tbsp. Splenda
* 1/2 cup brewed espresso
* 1/2 cup whipping cream
* Optional whipped cream and whole coffee beans for garnishing


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

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