Serves 6

2 tspns finely ground coffee 1 ¾ oz sugar
2 fl oz skimmed milk 1/8 tspn almond extract
2 egg whites 1 ¼ oz finely chopped almonds
½ tspn salt 4 oz non-dairy whipped topping, thawed


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