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Vanilla Bean Coffee Affogato

Vanilla Bean Coffee Affogato

  • Ingredients

    • 80mL (1⁄3 cup) water

    3 Tsp. powdered gelatine

    1⁄3 cup EQUAL SPOONFUL

    1½ cups diet vanilla yoghurt

    ½ cup light thickened cream

    ½ cup low-fat milk

    1 Tsp. vanilla bean paste

    1½ cups (375mL) freshly brewed hot espresso coffee

    12 pieces almond biscotti or sponge fingers, to serve

Instructions

1. Put water in a small heatproof bowl. Sprinkle over gelatine and stir well. Set aside for 10 minutes. Put gelatine mixture in microwave. Cook on medium/50% for 1 minute. Add 2 Tbsp of the EQUAL and stir well. Set aside.

2. Put yoghurt, cream, milk and vanilla bean paste in a medium bowl and whisk until smooth. Add gelatine mixture and whisk until just combined. Pour mixture evenly between 6 small heatproof glasses. Put on a tray and refrigerate for 4 hours or until set.

3. To serve, stir remaining EQUAL into hot coffee. Carefully pour 60ml (¼ cup) of the coffee over yoghurt mixture in each glass. Serve affogatos with almond bread.

**Note: This recipe is courtesy of Diabetic Living Magazine.

Nutritional Information

Energy 465kJ
Protein 6g
Fat Total 4.8g
- Saturated 2.9g
Carbohydrates 11g
Fibre 1g
Sodium 78mg

Carb exchanges  2⁄3
GI estimate: Low