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“This very low-sugar dessert's texture is light as a cloud and it's taste is perfect for coffee lovers. Diabetic Exchanges: 1 starch, 1/2 fat. This is recipe comes from Vernette Dechaine. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.”

Ingredients Nutrition


  1. In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes.
  2. In a small saucepan, dissolve coffee in boiling water; add gelatin mixture.
  3. Cook and stir coffee just until gelatin is dissolved (do not boil).
  4. Remove from the heat; stir in sugar substitute.
  5. Add ice cubes; stir until ice cubes are melted and mixture begins to thicken.
  6. In a mixing bowl, beat coffee mixture and about 2/3 cup whipped topping until blended.
  7. Fold in 1-1/3 cups topping by hand.
  8. Transfer to four individual serving dishes.
  9. Top each with 1 tablespoon whipped topping.
  10. Refrigerate for at least 2 hours.
  11. Dust with crushed coffee granules.

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