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1/2 cup milk
1 1/2 teaspoons powdered gelatin
1 1/4 cups fat free half & half
1/4 cup sugar free hazelnut flavored syrup (the sweetened kind to flavor coffee…DaVinci, Torani, Artista, etc)
3 1/2 teaspoons instant coffee crystals
1 tablespoon Splenda Granular
Pinch salt
Pinch cinnamon
In a small saucepan stir together the milk and gelatin powder. Allow to stand for 5 mintues to soften. Stir over medium heat for one minute to dissolve gelatin. Add fat free half & half, syrup, coffee, Splenda, salt, and cinnamon. Stir and heat through, just until warm. Remove from heat and allow to cool slightly, gently stirring every couple of minutes to make sure the coffee crystals are dissolved.
Pour into 4 glasses and chill completely, at least overnight. Garnish with cinnamon scented whipped cream and chopped hazelnuts, if desired. Makes 4 servings.
Per Serving: 60 Cal; 3 g Protein; 2 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 121 mg Sodium