2 tsp. finely ground coffee

1/4 cup skim milk

2 egg whites

1/2 tsp. salt

1/4 cup sugar

1/8 tsp. almond extract

1/4 cup finely chopped almonds

4 ounces whipped topping, thawed

Dissolve finely ground coffee in milk. Then beat egg whites with salt until foamy and gradually beat in the sugar until mixture forms stiff shiny peaks. Blend in the coffee/milk mixture, almond extract and chopped almonds. Fold in the whipped topping. Spoon into individual parfait glasses and garnish with additional chopped almonds if desired. freeze until firm.




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