Mocha Spanish Cream

Sweet'N Low
Mocha Spanish CreamRecipe



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1 envelope unflavored gelatin
1/4 cup cold water
2 eggs, separated
1 1/2 cups low-fat milk, scalded
1 teaspoon instant decaffeinated coffee
1/2 teaspoon vanilla
6 packets Sweet 'N Low® zero calorie sweetener, divided


Prep: 5 Minutes
Cook: 10 Minutes
Chill: 4 Hours

In small bowl, soften gelatin in cold water. In top of double boiler, beat egg yolks; blend in milk. Cook, stirring constantly, over hot water until mixture thickens slightly. Add softened gelatin and coffee; stir until dissolved. Remove from heat. Stir in vanilla and 3 packets Sweet 'N Low. Chill until mixture is consistency of unbeaten egg whites. In a large bowl, beat egg whites with electric mixture until foamy. Add remaining Sweet 'N Low. Beat until stiff. Fold chilled custard mixture into egg whites. Pour into serving dishes. Chill until set.

Created date

December 2013

Nutritional Information

Calories 122
Cholesterol 2 mg
Sodium 45 mg
Carbohydrate 23 g
Fiber 1 g
Protein 5 g