Sugar-Free Cappuccino Recipe
Ingredients:
1 teaspoon of gelatin (plain)
1-1/2 cups of milk (low fat)
2 Tablespoons of instant coffee powder (espresso)
3-1/2 teaspoons of sweetener (NutraSweet)
2 Tablespoons of nonfat milk (dry)
1-1/2 cups of buttermilk
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/8 teaspoon of salt
Instructions:
Soften the gelatin with half cup of milk then heat inside a saucepan. Add the coffee and cook above gentle heat till coffee and gelatin dissolve.
Take out from the heat then add the sweetener; stir thoroughly. Place the saucepan on a bowl with ice or very cold water till mixture cools (at room temperature).
Pour the mixture on a processor then add the remaining milk, buttermilk, vanilla, cinnamon, and salt; blend till smooth then cover. Refrigerate till chilled. Place inside the (ice cream) maker and freeze.
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