Ingredients:



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 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.