Two ramekins of Low Calorie Mocha Mousse

Hands On:

15 minutes

Total Time:

140 minutes

Serves:

Ingredients

1 (0.25-oz.) envelope unflavored gelatin
½ cup cold water, divided
¼ cup Hy-Vee baking cocoa
1 tsp Hy-Vee medium roast instant coffee granules
3 (0.04-oz.) packets Sweet’N Low sweetener
1 tsp Hy-Vee vanilla extract
2 ice cubes
2 cups Hy-Vee frozen light whipped topping, thawed
Finely chopped Hy-Vee dark chocolate espresso beans, for garnish
Mixed berries, for garnish

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Preparation

Sprinkle gelatin over ¼ cup cold water in small bowl; let stand for 2 minutes.

Bring remaining ½ cup water to a boil in a small saucepan. Remove from heat. Immediately stir in cocoa, coffee granules and gelatin mixture; stir until gelatin is dissolved.

Stir in Sweet’N Low sweetener and vanilla. Add ice cubes; stir until ice is melted. Transfer to a medium bowl. Stir in 1 cup whipped topping until combined. Fold in remaining 1 cup whipped topping.

Spoon into 4 (6-oz.) dessert serving dishes. Refrigerate at least 2 hours. Just before serving, garnish with finely chopped espresso beans and berries, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		25
% Daily Value*
Total Fat: 1g		1%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 0mg		0%
Total Carbohydrate: 4g		1%
	Dietary Fiber: 1g	2%
	Sugars: 1g	3%
Protein: 0g		1%