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Reviews Date product posted
0 Mon January 26, 2004
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Description:
Ingredients: 1 cup hot espresso
1 envelope unflavored gelatine
1/3 cup Splenda
1 TBSP cocoa
2 cups whipping cream
How To Prepare: - Combine gelatine, Splenda and cocoa
- Pour espresso into a blender and add dry ingreadiants with blender running at medium speed
- Turn blender to high speed and pour in cream - run for 2 minutes
- Pour into popsicle molds and place in freezer
Number of Servings: 12
Carbs per serving - include all nutritional information if known: about 0.5 grams
Effort (Easy, Average, Difficult): Easy
 



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