Low Fat Coffee Pannacotta
A treat for those of you watching your weight this summer!
1 container (32 oz.) plain nonfat yogurt
2 env. KNOX Unflavored Gelatine
2 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
3/4 cup SPLENDA No Calorie Sweetener, Granular
1/4 tsp. almond extract
1/2 cup thawed COOL WHIP LITE Whipped Topping
2 Tbsp. chopped PLANTERS Almonds
MIX yogurt, gelatine, coffee granules and SPLENDA® Granular in medium microwaveable bowl. Microwave on HIGH 2-1/2 min. or until gelatine is completely dissolved, stirring after 1-1/2 min. Stir in almond extract. POUR into 9-inch pie plate sprayed with cooking spray. Refrigerate 3 hours or until set. UNMOLD dessert onto serving plate. Top with the whipped topping and almonds just before serving. Store leftover dessert in refrigerator. Variation To serve as individual desserts, prepare as directed dividing the gelatine mixture evenly among eight 4-oz. custard cups or serving glasses before chilling. Top evenly with the whipped topping and almonds just before serving. Substitute Prepare as directed, using MAXWELL HOUSE Instant Coffee.