2 tsp. finely ground coffee, 1/4 cup skim milk, 2 egg whites, 1/2 tsp. salt, low-calorie sugar substitute (equal to 1/4 cup sugar), 1/8 tsp. almond extract 1/4 cup finely chopped almonds, 4 ounces non dairy whipped topping, thawed. Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff. shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. freeze until firm

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The Spaghetti Ice Cream Company 
 5505 Shady dell Drive
Fort Worth, TX  76135