1-2 packets Splenda®
2 tablespoons instant espresso coffee powder
3/4 cup cold water
2 tablespoon fat-free whipped topping
In a bowl, combine Splenda® and coffee powder, add boiling water, and stir in until dissolved. Stir in cold water. Pour mixture into 9 x 5 x 3 loaf pan. Freeze for about 2 hours or until firm. Break frozen mixture into small chunks and place them in a small chilled mixing bowl. Beat with electric mixer on low speed until fluffy. Freeze mixture again for 2 hours or until firm. To serve, scrape or scoop into a small dessert dish and top with whipped topping.
Makes 1 serving.