Coffee Jellyby Catherine King

Note: Makes 4 servings, Total Carbohydrates: 8 <BR><BR>Ingredients: <BR>2 Tbsp. water <BR>2 1/2 tsp. gelatin <BR>1 1/2 cups water <BR>1 1/2 tsp. liquid sweetener <BR>1 Tbsp. Splenda <BR>1/2 cup brewed espresso <BR>1/2 cup whipping cream <BR>Optional whipped cream and whole coffee beans for garnishing <BR><BR>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. <BR><BR>Remove the plain jelly 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.